Warm Steak Sandwiches With Chimichurri and Arugula
"This sandwich delivers a ton of flavor in no time at all!"
- Ready In:
- 20mins
- Ingredients:
- 10
- Yields:
-
4 sandwiches
ingredients
- 3⁄4 cup cilantro
- 1⁄2 cup parsley
- 1 teaspoon minced garlic
- 9 tablespoons olive oil and 1 tablespoon olive oil
- 3 tablespoons fresh lemon juice
- 1 small jalapeno pepper
- 1 lb flank steak
- 1 whole wheat baguette
- 1⁄4 cup mayonnaise
- 1⁄2 cup arugula
directions
- Chop the herbs and combine in a bowl with the garlic, 9 tablespoons of olive oil, and lemon juice. Mince jalapeño and stir into the mixture. Season with salt and pepper to taste.
- Meanwhile, heat a grill pan over medium high heat. Season the steak with remaining 1 tablespoon oil, salt and pepper to taste. Cook for 4 to 5 minutes per side until a thermometer inserted into the center of the knee which is 145°. Remove from pan and place on a cutting board. Slice into thin pieces.
- Slice the baguette lengthwise and spread with mayo. Top with arugula, steak, and chimichurri. Cut into four sandwiches.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
