- 2
- 45 mins
- 45 mins
Ingredients
- For the chimichurri sauce:
- 1 cup chopped fresh parsley leaves
- 1/2 cup chopped fresh cilantro leaves and tender stems
- 1 tablespoon chopped fresh oregano leaves
- 1 green onion, thinly sliced
- 5 medium cloves garlic, minced (about 5 teaspoons)
- 1 teaspoon lemon zest from 1 lemon
- 3/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 teaspoon Kosher salt, plus more to taste
- For the sandwich:
- 1 pound skirt steak or flank steak
- Freshly ground black pepper, to taste
- 2 sandwich or hoagie rolls, each 6 to 7 inches in length
Preparation
Step 1
Makes 2 sandwiches
To make the chimichurri sauce, combine the parsley, cilantro, green onion, oregano, garlic and lemon zest in a medium bowl. Add the olive oil, red wine vinegar, and 1/2 teaspoon of salt and whisk to combine. Season with more salt if needed. Place 1/4 cup of the chimichurri sauce in a small bowl and set aside.
Place the steak on a foil-lined sheet pan. Season the steak on all sides with salt and freshly ground black pepper. Pour the 1/4 cup reserved chimichurri sauce over the steak, flipping the steak over to ensure even coverage. Marinate the steak at room temperature, for at least 20 minutes, or up to an hour. Adjust broiler rack to 6 inches below element and preheat broiler to high for 10 minutes before cooking.