Open-Faced Steak Sandwich With Chimichurri

(City Grocery Restaurant Group)

Chef John Currence, City Grocery Restaurant Group have created this delicious opened-faced sandwich with a homemade chimichurri sauce. Try it tonight!

Cook Time:10 min

Prep Time:10 min

Total Time:20 min

Servings: 1

Ingredients:

4 ounces Freshly Grilled Rib-Eye or Strip, Medium Rare, Sliced Thin

1 tablespoon Mayonnaise

1 tablespoon Dijon Mustard

2 slices Very Thinly Sliced Yellow Onion

4-6 slices Dill Pickle

2 thick Slices Swiss cheese

1 thick Slice Sourdough Bread

4 tablespoons Chimichurri*

1 bu. Cilantro-Chopped Rough

1 bu. Parsley-Chopped Rough

3 tbsp. Minced Garlic

1 ¼ c. Red Wine Vinegar

? c. Chopped Shallot

2 tbsp. Black Pepper

1 tbsp. Tabasco Pepper Mash

? c. Pure Olive Oil

? c. Extra Virgin Olive Oil

1 ½ tbsp. Lemon Juice

Salt to taste

Preparation:

Toast bread lightly and warm steak. Spread mayonnaise evenly across the lightly toasted sourdough. Layer on the meat, onion, pickle and Swiss. Place under broiler until cheese melts and browns very lightly. Serve immediately with chimichurri.

Pulse parsley, cilantro, garlic and shallot in food processor until blended. Blend in rest of ingredients until smooth. Season to taste with salt and black pepper.