Steak Sandwiches with Homemade Chimichurri on Ciabatta Rolls

Indulge in the rich flavors of these Steak Sandwiches with Homemade Chimichurri on Ciabatta Rolls. Juicy steak slices, fresh arugula, and red onion are perfectly complemented by a zesty chimichurri sauce, all nestled in a toasted ciabatta roll.

Ingredients

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 4 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1 teaspoon red pepper flakes
• Salt and pepper to taste

For the Sandwiches:

• 1 1/2 pounds flank steak or ribeye, thinly sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 ciabatta rolls, sliced in half
• 1 cup arugula or mixed greens
• 1 red onion, thinly sliced

Instructions

1. Make the Chimichurri Sauce: In a bowl, combine the chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Mix well and set aside to let the flavors meld.
2. Toast the Ciabatta Rolls: Preheat your oven to 350°F (175°C). Place the ciabatta rolls on a baking sheet, cut side up, and toast in the oven for about 5 minutes, or until lightly crispy. Set aside.
3. Prepare the Steak: Season the sliced steak with salt and pepper. In a large skillet over medium-high heat, add the olive oil. Once hot, add the steak slices and cook until browned and cooked to your desired level of doneness. Remove from heat and set aside.
4. Assemble the Sandwiches: Spread a generous amount of chimichurri sauce on the bottom half of each toasted ciabatta roll. Layer with cooked steak slices, arugula or mixed greens, and sliced red onion. Top with the other half of the roll.
5. Serve: Serve the sandwiches warm, with extra chimichurri sauce on the side for dipping.

Enjoy your delicious Steak Sandwiches with Homemade Chimichurri on Ciabatta Rolls!