I’ve having trouble conveying just how much this sandwich thrilled me. And just how much flavor this gorgeous herby spread adds. As delicious as the flank steak and sweet caramelized onions are, the real MVP here is the sauce.
I could just eat the chimichurri with a spoon, in similar fashion to the way I eat peanut butter out of the jar with a spoon. Is it just me or is there something so satisfying about digging your utensil into a condiment jar? Yes, moderation is key. But peanut butter and chimichurri will always be the exceptions to the rule!
The chimichurri is quick and simple, yet will make a huge bang on your plate. So much flavor. So much love. So many options! Literally, the possibilities of usage for this sauce are endless. Serve it with potatoes, salads, tacos, sandwiches, eggs or any meat. Heck, dip your chips or veggies in it for a game day snack.
Traditional chimichurris are made with parsley and oregano, though you could toss in some cilantro or basil and make a chimichurri/pesto hybrid kind-of concoction. I chose to add avocado to make it creamier and hence, a better spread for sandwiching. I also loved the sweetness the avocado added to an otherwise tangy, salty sauce.
I’m thinking these would be an excellent addition to your up-and-coming football watch parties. As much as I LOVE focaccia, if you’re feeding a crowd, it may be best to a get huge crusty baguette, layer it with all these goodies and slice it into mini sandwiches. I used a fantastic onion focaccia for this, though any roll would do it justice.
If you’re going a little lighter, just ditch the bread entirely and eat the flank steak topped with a generous dose of chimichurri. Or do we what we did the morning after – STEAK & EGGS, baby!
Don’t you just want to take a HUGE BITE?!
Steak Sandwiches with Creamy Avocado Chimichurri
Serves 4-5 with extra chimichurri
- 2-lb flank steak (~1 inch thick)
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/3 cup olive oil, divided
- 1 large red onion
- 1 tsp grass-fed butter
- 1 loaf of focaccia or a crusty baguette
- 1 cup fresh parsley
- 1/4 cup fresh oregano
- 1/3 ripe avocado
- 2 cloves of garlic, minced
- 1/4 cup red wine vinegar
- 2/3 cup olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes
- Remove the steak from the fridge and let it come to room temperature. Season with salt and pepper and rub half the olive oil over flesh. Place a large non-stick skillet on medium-high heat (~level 7-8). Place the steak on the pan and cook for 3-4 minutes on each side. Transfer to a plate, rest for 1 minute, then slice 1 cm thick.
- Peel the onion, also removing the first layer of flesh, then slice into 1cm-thick rounds. Put the butter and remaining olive oil in a non-stick frying pan over medium heat. Once the butter has melted, place the onions into the pan in a single layer and cook for 5 minutes. Pop on the lid, reduce the heat to low and cook for another 20 minutes, or until the onions are caramelized. Remove the lid to stir the onions every 5 minutes or so.
- Chimichurri: combine parsley, oregano, avocado and garlic in a food processor and pulse for ~20 seconds. Add vinegar, salt, pepper and crushed red pepper and pulse another 5 seconds. With the processor going, stream in the olive oil and mix until combined.
- To assemble: layer thinly sliced steak on bottom layer of bread, top with onions and drizzle liberally with chimichurri sauce.