Flank Steak On Texas Toast With Chimichurri
This sandwich won last years Food52 flank steak recipe contest and will be published in the second cookbook in October of this year. I was thrilled to win the contest and have my recipe published. With Memorial Day right around the corner, warm weather approaching (or already here) grilling is one of my favorite ways to enjoy both meat and vegetables. For this recipe I made a chimichurri with both parsley and baby arugula and used it both as a marinade for the beef and as a condiment by mixing some of it in with mayonaise. I was given permission to post the beautiful top picture from Helen who made the steak for a Food52 Mozzarella potluck party in California. It really makes my day when my fellow cooks try and really like my recipes, it’s validation and I am pleased and honored. You can see the gorgeous picture taken by James Ransom on Food52, my less than beautiful picture is posted below.
The chimichurri and flank steak:
1 1/2 to 2-pound flank steak
1 cup flat leaf parsley cleaned and large stems removed, finely chopped (by hand or use food processor)
1/2 cup baby arugula (finely chopped by hand or food processor)
2 cloves garlic, minced (you can add to parsley and arugula in food processor)
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/2 cup + 2 tablespoons olive oil
2 tablespoons red wine vinegar
salt and pepper to taste
For chimichurri, place all ingredients except flank steak into a bowl, stir to combine. For the steak, cover both sides of the steak with some of the chimichurri, put in ziplock bag and refrigerate for one or two hours. Cover and refrigerate the rest of the chimichurri.
Searing the Steak and Making the Sandwich
1 brioche pullman loaf or if you prefer a white pullman loaf
1/4 cup mayonaise
1 beefsteak or heirloom tomato, sliced
Soft butter for bread
salt before you sear and pepper after
2 tablespoons Chimichurri to mix with mayonnaise
Remove steak from refrigerator approximately 45 minutes before you are going to cook it. Scrape off some of the chimichurri, salt the steak and let rest. While steak is resting prepare the other ingredients: slice tomato, slice bread in 1-inch thick slices, mix the mayonnaise and chimichurri.
To sear the steak: First with a paper towel pat the steak to remove any excess moisture. In a very hot fry pan lay steak, let it sear without disturbing it. Cook approximately 3-4 minutes on each side for a medium rare steak. (You will have to judge exactly how long to sear based on the thickness of the steak.) Remove from pan, lay on cutting board, pepper the steak now, let rest 5-10 minutes.
While steak is resting, heat a fry pan (if you have one with ridges it will make nice grill marks on the bread). Spread butter on each side of bread, place in hot pan and grill, about a minute per side.
When steak has rested, slice thinly, cutting across the grain. To put your sandwich together, spread the chimichurri mayonnaise on each side of bread, lay meat on bread, then add the tomato, put the other slice of bread on top and enjoy.