Chimichurri Steak & Zucchini Ciabatta Sandwiches
- Total time
- 40 min
- Serves
- 4
Ingredients
- 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
- 6 tablespoons softened unsalted butter
- 2 tablespoons chopped parsley
- 1 tablespoon honey
- 4 garlic cloves (minced)
- salt & black pepper (to taste)
- 1 loaf ciabatta (or 3-4 individual ciabatta rolls)
- 2 zucchini (thinly sliced)
- 1 pound skirt steak
- baby arugula
Steps
- 1
follow instructions here.
- 2
combine all ingredients in a bowl and mix to combine.
- 3
combine all ingredients in a stand mixer, or large bowl using a hand mixer, and beat for 2-3 minutes.
- 4
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.
- 5
preheat grill to 450F to 500F.
- 6
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.
- 7
let the steak rest for 5-10 minutes before thinly slicing against the grain for tenderness.
- 8
slice the ciabatta in half, generously slather both sides with the herby butter, then toast under the broiler until browned, 1-2 minutes.
- 9
layer the bottom slice with teh grilled zucchini, thinly sliced steak, remaining chimichurri, and baby arugula. sandwich with the top slice to enjoy!
Source: abrightmoment.com·Own this recipe or photo? Request removal