Chimichurri Steak Sandwich
COSORI Original-
2 Hrs 10 Min
Prep Time -
11 Min
Cook Time -
2-3
Servings
Directions
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Step 1
Whisk together the ingredients for the chimichurri until well combined, then set aside. -
Step 2
Whisk together the dried oregano, red wine vinegar, kosher salt, black pepper, granulated garlic, and olive oil. -
Step 3
Pat dry the flank steak with paper towels and place it into the resealable plastic bag. -
Step 4
Pour the marinade in and press out all the air before closing. -
Step 5
Massage the steak for a minute, then set in the refrigerator to marinate for 2 hours. -
Step 6
Place the crisper plate into the COSORI Air Fryer basket. -
Step 7
Select the Preheat function, adjust temperature to 450°F, then tap Start/Pause. -
Step 8
Remove the flank steak from the bag and let the remaining marinade drip off. -
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. -
Step 10
Select the Broil function, adjust temperature to 450°F and time to 11 minutes, then tap Start/Pause. -
Step 11
Flip the steak halfway through cooking. -
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. -
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.
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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
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Equipment Used