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Chimichurri Steak Sandwiches
Raddish Supper Club
July 20, 2024
Shopping List
Yield: 6 Sandwichces
Active Kitchen Time: 30-40 minutes
Fresh:
3 cloves garlic
1 bunch fresh parsley
1 bunch fresh cilantro
1 ½ lbs flank steak
Pantry:
2 tsp dried oregano
½ tsp ground black pepper
¾ tsp kosher salt
¾ cup + 1 Tbsp olive oil
1/8 cup red wine vinegar
6 sandwich rolls
Suggested Side:
Serve with roasted cauliflower! Add to the oven on a sheet pan at the same time as the steak.
Recipe Steps
 Preheat oven to 450°F. Line baking sheet with foil. |  Set 1 ½ lbs flank steak on baking sheet. Drizzle with 1 Tbsp olive oil. Sprinkle with ½ tsp ground black pepper and ¾ tsp kosher salt. |
 Roast steak 14 min for medium (145°F) and 20 min for well done (160°F). |  Meanwhile, prepare chimichurri sauce. Smash and peel 3 garlic cloves. Add to blender. |
 Cut stems away from 1 bunch fresh parsley and 1 bunch fresh cilantro. Add leaves to blender. |  Add ¾ cup olive oil, ¼ cup water, ⅓ cup red wine vinegar, 2 tsp dried oregano, and 1 tsp kosher salt. |
 Blend until smooth. Set chimichurri aside. |  Remove steak from oven and rest for 5 minutes. |
 Thinly slice steak against the grain. |  Split open 6 sandwich rolls. Toast, if desired. |
 Generously spread chimichurri on both sides of 6 sandwich rolls. |  Top rolls with steak. |
Recipe Notes
Gluten-Free: Use gluten-free sandwich rolls, such as Schar or Three
Bakers.
Vegetarian: Replace steak with 2 portobello mushrooms and two bell
peppers, thinly sliced.
Leftover chimichurri is excellent on grilled chicken or shrimp.
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