Chimichurri Steak Sandwich

Chimichurri Steak Sandwich

COSORI Original

  • 2 Hrs 10 Min

    Prep Time

  • 11 Min

    Cook Time

  • 2-3

    Servings
Experience the ultimate satisfaction of a classic sandwich paired with juicy chimichurri steak.

Directions

  1. Step 1

    Whisk together the ingredients for the chimichurri until well combined, then set aside.

  2. Step 2

    Whisk together the dried oregano, red wine vinegar, kosher salt, black pepper, granulated garlic, and olive oil.

  3. Step 3

    Pat dry the flank steak with paper towels and place it into the resealable plastic bag.

  4. Step 4

    Pour the marinade in and press out all the air before closing.

  5. Step 5

    Massage the steak for a minute, then set in the refrigerator to marinate for 2 hours.

  6. Step 6

    Place the crisper plate into the COSORI Air Fryer basket.

  7. Step 7

    Select the Preheat function, adjust temperature to 450°F, then tap Start/Pause.

  8. Step 8

    Remove the flank steak from the bag and let the remaining marinade drip off.

  9. Step 9

    Coat the preheated basket with oil spray, then place the steak on top. Lightly coat the top of the steak with some more oil spray.

  10. Step 10

    Select the Broil function, adjust temperature to 450°F and time to 11 minutes, then tap Start/Pause.

  11. Step 11

    Flip the steak halfway through cooking.

  12. Step 12

    Remove the steak when done and set on a wire rack to rest for 10 minutes before slicing into ¼-inch-thick slices.

  13. Step 13

    Assemble the sandwiches by spreading mayonnaise on the bottom half of the ciabatta. Starting from the bottom, place a layer of steak, followed by the arugula, and chimichurri, then top with pickled red onions. Place the top on the sandwich and cut the sandwich in half, then serve.

Ingredients

  • 2 cups parsley, leaves only, packed, finely chopped
  • 1 cup cilantro, leaves only, packed, finely chopped
  • 3 garlic cloves, grated
  • 1 teaspoon dried oregano
  • 1 small red jalapeño chili (or 1 teaspoon dried chili flakes)
  • ½ cup red wine vinegar
  • 1 cup extra-virgin olive oil
  • ½ teaspoon kosher salt
  • 1 small shallot, finely diced
  • 1 teaspoon dried oregano
  • 2 tablespoons red wine vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon granulated garlic
  • ¼ cup olive oil
  • 1 pound flank steak
  • Oil spray
  • 2 tablespoons mayonnaise
  • 1 ciabatta loaf (8-inches), sliced in half, toasted
  • 2 cups baby arugula
  • ¼ cup pickled red onions

Equipment Used

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