Chimichurri Steak Sandwich

All You Need

About 1/2 bottle of Tocha Verde

Steak:

• 1 1/2 lb flank steak
• 1/4 cup Tocha Verde
• Salt, to taste

Tocha Verde aioli:

• 1/4 cup mayonnaise
• 1 tbsp Tocha Verde
• 1/2 tsp Dijon mustard
• 1 tsp fresh lime juice

Sandwich:

• 4 ciabatta buns
• 1 yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 tbsp butter
• 8 slices provolone cheese
• Fresh arugula

Chimichurri:

• 1 cup flat-leaf parsley, finely chopped
• 1/4 cup cilantro, finely chopped (optional)
• 2 tbsp fresh oregano, chopped, or 2 tsp dried
• 3 cloves garlic, minced
• 1 small shallot, finely minced (optional)
• 1/2 tsp red pepper flakes
• 2 tbsp red wine vinegar
• Juice of 1/2 lime
• 1/3 cup extra virgin olive oil
• 2 tbsp Tocha Verde
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

To Do List

1. Marinate the flank steak in Tocha Verde for 2 hours.
2. Finely chop and mix the chimichurri ingredients and let sit for 15 minutes.
3. Whisk together the aioli ingredients and refrigerate until ready to use.
4. Saute the onions and peppers in butter over medium heat for 10-12 minutes until tender. Season with salt and pepper.
5. Grill the steak over medium-high heat for about 4 minutes per side, or until desired doneness. Rest for 5-10 minutes, then slice thinly against the grain.
6. Lightly toast the ciabatta buns, then assemble.