Chimichurri Steak & Zucchini Ciabatta Sandwiches
Servings: 4
Ingredients
for the chimichurri:
- 1/2 cup extra virgin olive oil
- 1/2 cup parsley finely chopped
- 4 garlic cloves minced
- 2 tablespoons chopped oregano
- 2 tablespoons red wine vinegar
- zest and juice of 2 lemons
- 1 teaspoon fine sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon red pepper flakes
for the herby butter:
- 6 tablespoons softened unsalted butter
- 2 tablespoons chopped parsley
- 1 tablespoon honey
- 4 garlic cloves minced
- salt & black pepper to taste
for the steak sandwiches:
- 1 loaf ciabatta or 3-4 individual ciabatta rolls
- 2 zucchini thinly sliced
- 1 pound skirt steak
- baby arugula
Instructions
to make the homemade ciabatta:
- follow instructions here.
to make the chimichurri:
- combine all ingredients in a bowl and mix to combine.
to make the herby butter:
- combine all ingredients in a stand mixer, or large bowl using a hand mixer, and beat for 2-3 minutes.
to make the steak sandwiches:
- place the steak in a resealable bag with half of the chimichurri, seal, then massage for 30 seconds. set aside in the fridge for 30 minutes and up to 4 hours.
- preheat grill to 450F to 500F.
- add the thinly sliced zucchini to the steak bag to toss in the chimichurri sauce. place both the zucchini and marinated skirt steak on the preheated grill to cook 3-4 minutes on each side, for medium rare, or 4-5 minutes on each side, for medium.
- let the steak rest for 5-10 minutes before thinly slicing against the grain for tenderness.
- slice the ciabatta in half, generously slather both sides with the herby butter, then toast under the broiler until browned, 1-2 minutes.
- layer the bottom slice with teh grilled zucchini, thinly sliced steak, remaining chimichurri, and baby arugula. sandwich with the top slice to enjoy!
