Chimichurri Steak Sandwiches on Crusty Bread

Grilled skirt steak, coarse-salted and sliced onto crusty rolls, gets a bright slap of parsley-oregano chimichurri with garlic and red wine vinegar. It echoes the open-fire asado and night camps of Knife, Hide, and Night Fire on the nineteenth-century Pampas.

Serves 4

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Ingredients

• 1.5 lbs skirt steak
• 2 tsp coarse salt
• 4 crusty bread rolls
• 1 cup fresh parsley
• 2 tbsp fresh oregano
• 4 garlic cloves
• 1/2 cup olive oil
• 2 tbsp red wine vinegar
• 1/2 tsp red pepper flakes

Instructions

1. 1Season the skirt steak generously with coarse salt on both sides.
2. 2Heat a cast-iron grill pan over high heat until smoking, then grill the steak 3-4 minutes per side for medium-rare.
3. 3While the steak rests, combine chopped parsley, oregano, minced garlic, olive oil, red wine vinegar, and red pepper flakes to create the chimichurri sauce.
4. 4Slice the crusty bread rolls in half and lightly grill them in the same pan until toasted.
5. 5Thinly slice the rested steak against the grain.
6. 6Generously spoon the bright parsley-garlic-oregano oil over the sliced steak and pile into the toasted rolls.