In Argentina, grilled beef and the herb mixture known as chimichurri have been a delicious dynamic duo for generations. Bring them together in a sandwich and you’ll never settle for a turkey and cheese again.

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>1 cup  thinly sliced red onion </li>
                                            <li>1 tbsp  fresh lemon juice </li>
                                            <li>1/2 tsp  sugar </li>
                                            <li> Salt and pepper </li>
                                            <li>2 tsp  canola oil </li>
                                            <li>1 lb  sirloin or flank steak </li>
                                            <li>1/2 cup  finely chopped flat-leaf parsley </li>
                                            <li>2 tbsp  chopped fresh oregano </li>
                                            <li>1  jalapeno pepper, seeded and finely chopped </li>
                                            <li>1  garlic clove, minced</li>
                                            <li>2 tbsp  extra-virgin olive oil </li>
                                            <li>2 tbsp  red wine vinegar </li>
                                            <li>1/3 cup  mayonnaise</li>
                                            <li>8 slices  whole-grain bread </li>
                                            <li>1 cup sliced roasted red pepper</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Place onion, lemon juice, sugar, and 1⁄4 tsp salt in a bowl. Massage onions until tender and pink, about 2 minutes. Chill until ready to use.</li>
                                    <li>Heat canola oil in a skillet over medium-high heat. Season steak with salt and pepper and place in skillet. Cook for 4 minutes per side for medium-rare, or until desired doneness. Remove steak and let rest for 10 minutes before thinly slicing.</li>
                                    <li>Place parsley, oregano, jalapeño, garlic, 1⁄4 tsp salt, and 1⁄4 tsp pepper in a bowl. Stir in olive oil, red wine vinegar, and mayo.</li>
                                    <li>To assemble each sandwich, spread herb mayonnaise on a slice of bread and top with steak, roasted red pepper, and onion. Spread more mayo on a second slice of bread and place on sandwich.</li>

<h5 class="post-actions__title">Want a copy on the go?</h5>

    Print