Steak Chimichurri Sandwich

Impress your friends at a summer barbecue with this sophisticated sandwich featuring Uruguayan ribeye steak from Verde Farms! Learn more at www.verdefarms.com/tasty.

Servings: 4

INGREDIENTS:

• 1½ pound Verde Farms ribeye steak
  
• Salt, to taste
  
• Pepper, to taste
  
• Sourdough bread, sliced
  
• Roasted red peppers, sliced
  
• Queso fresco

Chimichurri

• 1 bunch fresh parsley
  
• 3 tablespoons fresh oregano leaves
  
• 2½ tablespoons red wine vinegar
  
• 2 garlic cloves
  
• 1 teaspoon red pepper flakes
  
• ½ teaspoon salt
  
• ½ cup olive oil
  

PREPARATION:

1. Prepare chimichurri: Add all ingredients to a food processor and pulse to form a chunky sauce. Set aside

2. Rub the steak with a bit of olive oil and season heavily with salt and pepper. Grill steak on each side for 3–4 minutes for medium, then let rest for at least 5 minutes. Thinly slice against the grain.

3. While steak is grilling, rub the bread slices with a drizzle of olive oil and grill each slice.

4. Assemble the open-faced sandwiches by spreading a layer of chimichurri on each slice of bread. Then, pile on the thinly sliced steak, followed by a layer of roasted red peppers. Top with a little more chimichurri and sprinkle with some crumbled queso fresco.