Steak Chimichurri Sandwich

This sandwich comes together with pickled onions, garlic aioli, and a golden brown ciabatta roll.

By @maxiskitchen

Original recipe source

Cook time: 40 minutes

Servings: 4

Ingredients

• 0.5 medium red onion
• 0.5 cup distilled white vinegar
• 0.5 cup water
• 1 tbsp sugar
• 1 tsp kosher salt
• 0.5 bunch cilantro
• 0.5 bunch parsley
• 4 large garlic cloves
• 6 fillets anchovy fillets
• 0.5 jalapeño
• 0.5 cup olive oil
• 1 lime
• 1 tbsp red wine vinegar
• 0.25 tsp kosher salt
• 0.25 cup mayonnaise
• 1 small garlic clove
• 1 pinch kosher salt
• 1 lb skirt steak
• 1 to taste kosher salt
• 1 to taste black pepper
• 1 tbsp avocado oil
• 4 ciabatta rolls
• 1 to taste microgreens

Instructions

1. Place the sliced onions in a heatproof bowl.
2. In a small pot, combine the water, vinegar, sugar, and salt. Bring to a gentle boil, stirring to dissolve the sugar and salt.
3. As soon as it bubbles, pour it over the onions. Let sit at room temperature for at least 15 minutes.
4. In a medium bowl, combine the cilantro, parsley, garlic, anchovies, jalapeño, olive oil, lime juice, red wine vinegar, and salt.
5. In a small bowl, stir together the mayonnaise and grated garlic. Season with a pinch of salt.
6. Let the steak sit at room temperature for 30 minutes. Season both sides generously with salt and pepper.
7. Heat a cast iron or large skillet over high heat until smoking, 3-5 minutes. Add the avocado oil and tilt to coat the pan.
8. Sear the steak 2-3 minutes per side, until browned and medium-rare (130F internal temp).
9. Let rest 5 minutes, then slice thinly against the grain.
10. Toast the ciabatta rolls, then spread a thin layer of garlic aioli. Layer sliced steak on top, spoon chimichurri generously over it, then add pickled onions and microgreens. Close with the top half of the roll, slice in half, and enjoy warm.