Chimichurri Steak Sandwich with Feta & Arugula

About This Recipe

Chimichurri steak sandwich with juicy steak, herby and spicy chimichurri sauce, feta, arugula, red onion, and tomato on toasted sourdough. Packed with 48g of protein.

Ingredients

• 1/2 tablespoon butter
• 2/3 pound (10-11 ounces) sirloin steak
  or flank, ribeye, etc.
• 4 slices (about 7 ounces) sourdough bread
• 3 tablespoons spicy chimichurri sauce
  or more if desired
• 1/3 heaping cup (1.5 ounces) crumbled feta cheese
• 1/2 packed cup arugula
• slices tomato
• thinly sliced red onion
• splash red wine vinegar
• to taste salt and pepper

Instructions

1. Make chimichurri: For the best flavor, let it sit for a few hours or make it a day ahead. If stored in the fridge, let it come to room temperature before using.
2. Season steak: Liberally season the steak with salt and black pepper.
3. Cook the steak: Heat a cast-iron skillet, add butter, and let it get hot. Add steak and cook 5-6 minutes untouched. Flip and cook another 3-4 minutes until medium rare. Remove and let rest for 5-10 minutes. Thinly slice against the grain.
4. Toast sourdough bread.
5. Assemble the sandwich: Spread 1 1/2 tablespoons chimichurri sauce on one piece of bread. Add sliced red onion and half of the crumbled feta. To another slice of bread, add arugula and drizzle with a little red wine vinegar. Add tomato, salt, and pepper. Top with sliced steak and put sandwich together. Repeat with remaining sandwich.
6. Enjoy: Slice in half and enjoy!