Sometimes I cook things with leftovers in mind and sometimes the left overs are better than the original meal. Each and every time I grill up a steak I consider the leftover potential: a meat pie for one, steak and perfectly orange-yolked, runny organic free range eggs or … the best steak sandwich (in the humble opinion of this blogger).
What makes “the best” really the best? Highly subjective territory, obviously, but with this sandwich, it’s all about balance: sourdough bread, thinly sliced cold steak, creamy mayo and even creamier avocado and a drizzling of zingy, fresh, herbaceous chimichurri sauce to cut through the richness. You know how to make a sandwich so I won’t belabor the method here but after the jump you can see our house chimichurri recipe and get going on this lip smacking sandwich.
Apply mayo, to your liking, on both slices of bread for each sandwich. Add sliced avocado, about 1/2 an avocado per sandwich. Layer on a couple ounces of thin steak slices. Drizzle with chimichurri.
For the chimichurri:
2 tablespoons (chopped) of each: fresh oregano, cilantro and parsley
1 minced garlic clove
a pinch of red pepper flakes
1/4 cup olive oil
juice of a lime
1 Tbsp red wine vinegar
salt, to taste
Whisk all ingredients together.