Grilled Chimichurri Steak Sandwich

Directions:                   

1. Combine parsley, garlic, salt, black pepper, crushed red pepper, lemon juice, vinegar, oil and water in a blender until smooth to make a chimichurri sauce.
2. Reserve ½ cup of chimichurri sauce.
3. Pour remaining chimichurri sauce in a recloseable gallon sized bag. Add skirt steak and marinate for at least 30 minutes.   
4. Using a cast iron grill pan, grill skirt steak to desired temperature. Let meat rest for 10 minutes.
5. Split each ciabatta roll and brush with butter. Grill bread on the grill pan until toasted. Reserve.
6. In a medium bowl, toss arugula with reserved chimichurri sauce. Reserve.
7. Slice steak against the grain to desired width. Reserve.
8. To assemble the sandwiches, layer the steak on the bottom pieces of the ciabatta rolls, followed by 1 slice of Havarti and caramelized onions. Finish with arugula and top of ciabatta roll.   

 

Recipe Courtesy of Chef Leigh An, ALDI Test Kitchen