Open-Faced Steak Sandwich With Chimichurri

Open-Faced Steak Sandwich With Chimichurri
3.7 from 3 ratings
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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.  
Servings
1
servings
Ingredients
  • 1 bunch cilantro, roughly chopped
  • 1 bunch flat leaf parsley, roughly chopped
  • 3 tablespoon garlic, minced
  • 1 1/4 cup red wine vinegar
  • 1/4 cup shallot, chopped
  • 2 tablespoon freshly ground black pepper
  • 1 tablespoon tabasco
  • 1 cup extra-virgin olive oil
  • 1 1/2 tablespoon lemon juice
  • salt, to taste
  • 4 ounce 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 tablespoon chimichurri
Directions
  1. 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.
  2. 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.
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