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. (more…)