Chimichurri Steak Sandwich

This sandwich brings together grilled skirt steak, tangy chimichurri, smoky onions, and melty provolone. It’s messy, meaty, and totally delicious, thanks to the bold flavor of Wasatch Steak Seasoning. 

Ingredients:

• 1 1/2  lbs. Redmond Farms skirt steak

• 1 1/2 Tbsp. Wasatch Steak Seasoning

• 1 1/2 Tbsp. avocado oil

• 3 medium yellow onions, sliced into thick rings

• 1 Tbsp. butter

• 1/4 tsp. Smoked Real Salt Chef’s Blend

• 1 bunch parsley, finely chopped (about 1 cup)

• 1/2 bunch cilantro, finely chopped (about 1/4 cup)

• 1 cup extra virgin olive oil

• 1/3 cup red wine vinegar

• 2 cloves garlic, minced

• 1 tsp. Real Salt Kosher

• 1/4 tsp. chili flakes (or fresh chili, if preferred)

• 8 slices sourdough bread

• 8 slices provolone cheese

• Handful of arugula

• 1/2 cup avocado mayo
  

Instructions:

1. Rub the skirt steak with Wasatch Steak Seasoning and avocado oil. Marinate in the fridge for at least 30 minutes or up to 24 hours.

2. Heat a skillet over medium-high heat. Add onion rings and let them char on one side before flipping.

3. Once charred, add butter and Smoked Real Salt. Cook another 5 minutes until softened. Remove from heat.

4. For chimichurri, mix parsley, cilantro, olive oil, red wine vinegar, garlic, Kosher Real Salt, and chili flakes in a bowl. Set aside.

5. Preheat grill to medium-high. Grill the steak for 3–4 minutes per side for medium rare. Let rest for 5–10 minutes, then slice thinly against the grain.

6. To assemble the sandwiches, spread avocado mayo on one side of each bread slice. Place provolone cheese on half the slices.

7. Grill or toast the sandwiches over low heat until cheese melts and bread is golden.

8. Layer steak, caramelized onions, chimichurri, and arugula on the cheesy slices. Top with the other slices of bread. Enjoy!