Chimichurri Steak Sandwich 

Makes 2 sandwiches 

Ingredients: 

• 1 New York strip or other preferred steak 

• 1 Baguette 

• 1 avocado, sliced 

• Roasted red peppers, sliced 

• Salt and pepper to taste 

For the Chimichurri: 

• 1 bunch Italian parsley 

• 1 bunch cilantro 

• Juice from one lime 

• 4 cloves garlic 

• 1 jalapeno, seeds removed 

• 2 green onions 

• 2 ½ tbsp olive oil 

• Salt and pepper to taste 

Making the Chimichurri: 

Wash all ingredients and place them in a food processor. Pulse until combined and a minced texture is formed. Add additional peppers if you prefer it spicier. 

Instructions: 

1. Preheat the oven to 400 degrees. 
2. Remove your steak from the fridge 10 minutes before cooking. Sprinkle salt on both sides of the steak and let rest.  
3. On medium heat, heat up an oven-safe frying pan. Once the pan is hot, add 1 tbsp of your preferred high-heat cooking oil. Lay your steaks in the pan and let sit for 3 minutes until one side is browned and caramelized. Flip and repeat on the other side. Once both sides are done, transfer to the oven for 4-6 minutes depending on your desired doneness.  
4. Remove from the oven and add 1 tbsp of butter to the pan, spooning it onto the steaks.  
5. Move the steaks to a plate to rest, then add a splash of cold water to deglaze your pan. While it bubbles on the stove, scrape the browned bits from the bottom of the pan, this will create your dipping sauce. Once done, turn off the heat and set aside. 
6. Lightly toast your baguette. Lightly drizzle with olive oil, then layer with sliced avocados, sliced roasted red peppers, cooked (to desired doneness) steak, and top with Chimichurri.
   Finish with salt and pepper and the set-aside dipping sauce. Bon Appetit!