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Open-Faced Steak Sandwich With Chimichurri

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This meat-heavy open sandwich makes for a hearty, tasty lunch

Top a slice of sourdough with steak, pickles, and cheese, and serve with chimichurri for a spicy, meaty sandwich.

This recipe is courtesy of chef John Currence, City Grocery Restaurant Group.  

Ingredients

For the chimichurri

  • 1 bunch cilantro, roughly chopped
  • 1 bunch flat leaf parsley, roughly chopped
  • 3 Tablespoons garlic, minced
  • 1 1/4 Cup red wine vinegar
  • 1/4 Cup shallot, chopped
  • 2 Tablespoons freshly ground black pepper
  • 1 Tablespoon Tabasco
  • 1 Cup extra-virgin olive oil
  • 1 1/2 Tablespoon lemon juice
  • Salt, to taste

For the steak sandwich

  • 4 Ounces freshly grilled ribeye or strip steak, medium-rare, thinly sliced
  • 1 Tablespoon mayonnaise
  • 1 Tablespoon Dijon mustard
  • 2 slices yellow onion
  • 4 slices dill pickle
  • 2 thick slices Swiss cheese
  • 1 thick slice sourdough bread
  • 4 Tablespoons chimichurri

Directions

For the chimichurri

Pulse parsley, cilantro, garlic, and shallot in a food processor until blended. Blend in rest of ingredients until smooth. Season to taste with salt and pepper.

For the steak sandwich

Toast bread lightly and warm steak. Spread mayonnaise and mustard evenly across the lightly toasted sourdough. Layer on the meat, onion, pickle, and cheese. Place under broiler until cheese melts, and browns slightly. Serve immediately with chimichurri.