Skirt Steak Chimichurri Sandwich by Donaldo Cooks

Ingredients

• 1 1/2 lb skirt steak
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1/2 cup parsley leaves, loosely packed
• 1/2 cup cilantro leaves, loosely packed
• 2 garlic cloves
• 1 small red chili pepper
• 1/2 cup olive oil
• 3 tbsp red wine vinegar
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper, plus more to taste
• 1/4 cup mayonnaise
• 1 tbsp old-style mustard
• 4 sandwich rolls or hoagie buns
• 1/2 cup cojita cheese, crumbled

Instructions

1. Season the skirt steak all over with salt and black pepper, then let it sit at room temperature for 10 minutes.
2. Heat a grill or heavy skillet over high heat until very hot, about 3 to 5 minutes.
3. Cook the steak for 3 to 5 minutes per side for medium-rare, until browned outside and about 130°F in the center.
4. Rest the steak for 5 to 10 minutes so the juices settle.
5. Make the chimichurri by pulsing parsley, cilantro, garlic, and chili pepper in a food processor, then add olive oil, red wine vinegar, salt, and pepper until loosely combined.
6. Stir the mayonnaise and mustard together in a small bowl.
7. Slice the steak into 3 to 4 inch sections, then cut across the grain into 1/4-inch slices at a slight angle.
8. Spread the mayo-mustard mixture on the buns, layer on steak, spoon over chimichurri, and finish with cojita cheese.