A fresh and simple summertime meal! Skip the bun and serve the flank steak with chimichurri for a gluten-free option.
Recipe
Yield: 4 Sandiwches
Ingredients:
2 Flank Steaks
4 Ciabatta Buns
Arugula
Mayonnaise/Sauce
For the Marinade
⅓ Cup Olive Oil
¼ Cup Red Wine Vinegar
1 TBSP. Brown Sugar
3 Cloves Garlic, minced
Salt and Pepper to Taste
For the Chimichurri
½ Cup Parsley, chopped
½ Cup Cilantro, chopped
1 Clove Garlic, minced
1 TBSP. Dried Oregano (or fresh)
2 TBSP. Olive Oil
2 TBSP. Red Wine Vinegar
1 TBSP. Lemon Juice
1 tsp. Paprika
Salt and Pepper to Taste
Instructions:
1. Mix the thawed flank steak with the marinade and refrigerate for 4 hours or overnight.
2. Remove steaks from marinade and pat dry, season generously with salt and pepper. Set a pan to high heat and give it a minute to reach its highest temperature, add oil to the pan.
3. Fry steak to desired level of doneness, wrap steak in tinfoil to rest while you prepare the rest of the sandwich.
4. Chop up all the ingredients for the chimichurri and combine.
5. Slice the ciabatta buns and broil them on a baking sheet in the oven until browned.
6. Slice the steak. Assemble the sandwich. Enjoy!