I had some time to marinate a steak the other day, so I figured I would do an Argentine inspired steak sandwich. The steak is moist, quickly cooked, and done in an instant. The chimichurri is used as both a marinade and a sauce for this succulent sandwich. As I was photographing this recipe, my family kept stealing pieces of meat from me – that tells you just how good it is! If you want, you can also just eat the steak without making it into a sandwich.
2 tablespoons vegetable oil
1 sirloin steak (.77 oz)
4-5 tablespoons lime chimichurri
3 tablespoons mayonnaise
½ baguette (cut into two equal pieces)
Put the steak into a zip lock back. Add around 3 tablespoons of the lime chimichurri into the bag. Massage so the steak is fully covered in the marinade. Seal the bag and put into the refrigerator for 1-2 hours.
Preheat the oven to 375 degrees Fahrenheit.
In a large skillet over medium-high heat, add the oil. When the oil is hot, sear each side of the steak for 1.5-2 minutes. Cover the skillet with foil and put into the oven for 5-7 minutes. Remove from the oven, put onto a plate, cover with foil, and allow it to rest for 8-10 minutes before cutting.
Slice the steak into strips.
Cut the baguette so you can make a sandwich. On one side, slather 1.5 tablespoons of mayonnaise. Top with the steak strips. Spoon a teaspoon or two of the lime chimichurri onto the steak. Repeat for the second sandwich.