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.
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.
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.