Steak and Chunky Chimichurri Sandwich by Samsationaleats

Ingredients

• 450g (1 lb) flank or skirt steak
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup fresh italian parsley, finely chopped
• 3 cloves garlic, minced
• 1 tsp red chili flakes
• 2 tbsp red wine vinegar
• 1/3 cup extra virgin olive oil
• 2 crusty sandwich rolls or ciabatta

Instructions

1. Prepare the chimichurri by combining parsley, minced garlic, chili flakes, red wine vinegar, and olive oil in a bowl; stir until well incorporated and set aside for 10 minutes to allow flavors to meld.
2. Season the steak generously with salt and pepper on both sides
3. Heat a grill or heavy skillet to high heat and sear the steak for 4-5 minutes per side until a dark crust forms and the internal temperature reaches 130°F (54°C) for medium-rare.
4. Remove steak from heat and let it rest on a cutting board for 8-10 minutes to retain juices.
5. Slice the rested steak against the grain into thin strips
6. Toast the sandwich rolls lightly, then assemble by layering the sliced steak and topping generously with the chunky chimichurri