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1
For the chimichurri: In a blender combine the oil, garlic, chiles, cilantro, onions, parsley and oregano.
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2
Season with salt, then stir in the vinegar.
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3
Just before serving, taste and season with more salt if needed.
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4
For the salad: Add the tomatoes and onions to a bowl.
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5
Toss with some olive oil and the vinegar.
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6
Season with salt and garnish with the basil.
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7
For the sandwiches: Coat a large saute pan set over medium heat with olive oil and toss in the onions.
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8
Season with salt and the crushed red pepper, and increase the heat to medium-high.
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9
Cook the onions until soft, aromatic and lightly browned, 12 to 15 minutes.
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10
Transfer to a small bowl and reserve.
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11
Wipe out the pan with a paper towel, but don't wash it.
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12
Preheat the broiler.
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13
Sprinkle the steaks generously with salt.
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14
Coat the pan used for the onions with olive oil and place over high heat.
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15
You want to get it really hot; the oil should almost be smoking.
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16
Working in batches so you don't crowd the pan, cook the steak slices for about 1 minute on each side.
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17
Reserve the cooked slices and repeat until all the steak is cooked.
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18
Cut the rolls in half, scoop out the middle and toast under the broiler.
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19
Divide the steak evenly among the rolls.
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20
Arrange the sauteed onions in an even layer on top of the steak, then drizzle the meat with the chimichurri.
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21
Place 2 slices of Camembert on each sandwich and heat under the broiler until the cheese is really nice and melty, 1 to 2 minutes.
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22
While the cheese melts, coat a nonstick saute pan with olive oil and heat over medium heat.
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23
Crack the eggs into the pan and fry until the whites are cooked through but the yolks are still runny.
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24
Top each sandwich with a sunny-side up egg and finish with a big drizzle of the chimichurri.
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25
Close the sandwich, squish it, get lots of napkins, and eat the deliciousness.
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26
Serve with the tomato and onion salad.
