Flank Steak On Texas Toast With Chimichurri Recipe

Name: Flank Steak On Texas Toast With Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The chimichurri and flank steak; 1 1 1/2 to 2-pound flank steak; 1 cup flat leaf parsley cleaned and large stems removed, finely chopped (by hand or use food processor); 1/2 cup baby arugula, finely chopped (by hand or use food processor); 2 cloves garlic, minced (you can add to parsley and arugula in food processor); 1/4 teaspoon dried oregano; 1/4 teaspoon crushed red pepper flakes; 1/2 cup 2 tablespoons olive oil; 2 tablespoons red wine vinegar; salt and pepper to taste; Searing the steak and making the sandwich; 1 brioche pullman loaf or if you prefer a white pullman loaf; 1/4 cup mayonnaise; 1 beefsteak or heirloom tomato, sliced; Soft butter for bread; salt before you sear and pepper after; 2 tablespoons Chimichurri to mix with mayonnaise

Servings: persons

The chimichurri and flank steak
1 1 1/2 to 2-pound flank steak
1 cup flat leaf parsley cleaned and large stems removed, finely chopped (by hand or use food processor)
1/2 cup baby arugula, finely chopped (by hand or use food processor)
2 cloves garlic, minced (you can add to parsley and arugula in food processor)
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/2 cup 2 tablespoons olive oil
2 tablespoons red wine vinegar
salt and pepper to taste
Searing the steak and making the sandwich
1 brioche pullman loaf or if you prefer a white pullman loaf
1/4 cup mayonnaise
1 beefsteak or heirloom tomato, sliced
Soft butter for bread
salt before you sear and pepper after
2 tablespoons Chimichurri to mix with mayonnaise

1
For chimichurri, place all ingredients except flank steak into a bowl, stir to combine. For the steak, cover both sides of the steak with some of the chimichurri, put in ziplock bag and refrigerate for one or two hours. Cover and refrigerate the rest of the chimichurri.
2
Remove steak from refrigerator approximately 45 minutes before you are going to cook it. Scrape off some of the chimichurri, salt the steak and let rest. While steak is resting prepare the other ingredients: slice tomato, slice bread in 1-inch thick slices, mix the mayonnaise and chimichurri.
3
To sear the steak: First with a paper towel pat the steak to remove any excess moisture. In a very hot fry pan lay steak, let it sear without disturbing it. Cook approximately 3-4 minutes on each side for a medium rare steak. (You will have to judge exactly how long to sear based on the thickness of the steak.) Remove from pan, lay on cutting board, pepper the steak now, let rest 5-10 minutes.
4
While steak is resting, heat a fry pan (if you have one with ridges it will make nice grill marks on the bread). Spread butter on each side of bread, place in hot pan and grill, about a minute per side.
5
When steak has rested, slice thinly, cutting across the grain. To put your sandwich together, spread the chimichurri mayonnaise on each side of bread, lay meat on bread, then add the tomato, put the other slice of bread on top and enjoy.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: The chimichurri and flank steak, 1 1 1/2 to 2-pound flank steak, 1 cup flat leaf parsley cleaned and large stems removed, finely chopped (by hand or use food processor), 1/2 cup baby arugula, finely chopped (by hand or use food processor), and more.

Yes, Flank Steak On Texas Toast With Chimichurri falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Flank Steak On Texas Toast With Chimichurri

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions