Grilled Steak Sandwich
Grilled Steak Sandwich
1 Sandwich
Ingredients:
6-8 thin strips of cooked Sous Vide Garlic-Herb Flank Steak
2 Tbsp Quick Chimichurri
2-4 roasted garlic cloves (optional)
2 slices of sourdough bread
3 slices pepperjack cheese
1-2 Tbsp softened ghee (or butter)
Olive Oil
Salt and Pepper to taste
Equipment
Medium non-stick skillet
Rubber spatula
Tongs
Cutting Board
Knife
Directions:
Prep: Thinly cut the flank steak into ¼ inch slices. Using ghee to cover on one side of each slice of bread. Flip the bread slices over, and evenly spread 1 to 2 cloves of roasted garlic, followed by about one tablespoon of chimichurri on each slice of bread.
Sear the steak. In a skillet over medium-high heat, drizzle about ½ tablespoon of olive into the skillet and sear each side of the steak for about 30 seconds to a minute, then remove from heat. We want to get a nice sear and raise the temp of the steak without making the meat too tough.
Grill Bread: Reduce the heat to medium heat and place the ghee/butter side down into the skillet. Layer cheese, steak, cheese on both sides of the bread. Allow the cheese to melt before closing the sandwich. Optional: Cover the skillet with a lit or aluminum foil to allow the cheese to melt faster.
Plate & Enjoy: Remove from skillet, cut in half, and enjoy!
Thoughts From The Kitchen
Additional chimichurri and roasted garlic can be brought to room temperature and served on the side as a condiment.
