Flank Steak on Texas Toast with Chimichurri Recipe on Food52

Name: Flank Steak on Texas Toast with Chimichurri Recipe on Food52
Ingredients: 1 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 use 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 \n2 tablespoons olive oil\n\n; 2 tablespoons red wine vinegar; salt and pepper to taste; 1 brioche pullman loaf or if you prefer a white pullman loaf; 1/4 cup mayonnaise; 1 beefsteak or heirloom tomato, sliced; Soft butter for bread; salt before you sear and pepper after; 2 tablespoons Chimichurri to mix with mayonnaise

"This is a substantial sandwich,tender flank steak that I marinaded in chimichurri and pan seared. I grilled the brioche that's cut extra thick, made a chimichurri mayonnaise, and added slices of fresh tomato. The steak would be equally delicious grilled. - sdebrango..."

INGREDIENTS

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1 1 1/2 to 2-pound flank steak

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1 cup flat leaf parsley cleaned and large stems removed, finely chopped (by hand or use food processor)

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1/2 cup baby arugula, finely chopped (by hand or use food processor)

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2 cloves garlic, minced (you can add to parsley and arugula in food processor)

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1/4 teaspoon dried oregano

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1/4 teaspoon crushed red pepper flakes

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1/2 cup \n2 tablespoons olive oil\n\n

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2 tablespoons red wine vinegar

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salt and pepper to taste

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1 brioche pullman loaf or if you prefer a white pullman loaf

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1/4 cup mayonnaise

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1 beefsteak or heirloom tomato, sliced

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Soft butter for bread

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salt before you sear and pepper after

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2 tablespoons Chimichurri to mix with mayonnaise

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