Steak and Chimichurri Sandwiches

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
• 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

Directions

1. Start the chimichurri by putting the parsley, cilantro, green onion, oregano, garlic and lemon zest into a medium bowl. Pour in the olive oil and red wine vinegar, add the 1/2 teaspoon of salt, and whisk until the sauce comes together. Taste and add more salt if it needs it. Scoop 1/4 cup of the chimichurri into a small bowl and keep it nearby.
2. Set the steak on a sheet pan lined with foil. Sprinkle every side with salt and freshly ground black pepper, then coat it with the reserved 1/4 cup chimichurri, turning the steak so the sauce gets everywhere it should. Let the steak sit at room temperature for at least 20 minutes, or up to an hour. Before you cook, move the broiler rack so it sits 6 inches from the heat, then heat the broiler on high for 10 minutes.
3. Slide the steak under the broiler and cook it until both sides are well browned and a little charred, turning it once. You’re looking for 125 to 135 degrees F when you check the center with an instant read thermometer, which should take 5 to 6 minutes per side. Pull the steak out from under the broiler, cover it loosely with foil, and let it rest for 10 minutes. While that’s happening, lightly toast the sandwich rolls.
4. Cut the rested steak across the grain into 1/4-inch slices. Open the rolls and spread some of the remaining chimichurri over the cut sides of the bread. Tuck the sliced steak into the rolls, then spoon more chimichurri over the meat. Bring the sandwiches to the table with the rest of the chimichurri alongside for dipping.