Print or download the recipes:Chimichurri Steak Sandwiches
* * *
Oh my gosh, people. Like, whoa. Stop whatever you're doing and make this sandwich right now. It's freaking amazing. Its sole condiment is an Argentinian sauce which, if you've never had, you should try regardless whether you make the sandwich. It's fresh and spicy and zingy. As for the sandwich, have plenty of napkins nearby when you eat it because it's incredibly juicy and messy, and you may even just cry at the beauty of it all.
To make the chimichurri sauce throw parsley, cilantro, garlic, lemon, olive oil, cumin, cayenne, salt, and pepper in a food processor and blend away. Refrigerate until use; the flavors are best after at least a day. This sauce is great on all kinds of grilled meat, or even as a marinade. Or of course, as you're about to find out, on a sandwich.
Slice up some onion and brown in a skillet with butter. Drain and set aside. Season a cube steak (because regular steak will be impossible to bite through in a sandwich) with salt and pepper. Add more butter to the skillet and crank the heat up. Cook the steak about 3 minutes on each side, until it's nicely browned and cooked to your desired doneness.
Warm up a ciabatta roll in the oven, slice in half, and spread about a tablespoon of chimichurri sauce on each side. Place the steak on the bottom half, followed by thinly sliced fresh mozzarella cheese, the browned onions, thinly sliced tomatoes, and a big pile of arugula.
Top with the other half of the ciabatta roll and dig in. A glass of red wine is a lovely accompaniment, plus it might help you relax a bit so you don't go too wild over this sandwich.