Chimichurri Steak Ciabatta

• Beef Sirloin(600 g)
• Ciabatta(2)
• Flat Leaf Parsley(25 g)
• Garlic(2 cloves)
• Anaheim Peppers(1)optional
• Olive oil(4 tbsp)
• Vinegar(2 tbsp)
• Dried Oregano(1 tsp)
• Salt(1½ tsp)
• Black pepper(1 tsp)
• Arugula(60 g)
• Tomato(3)
• Red Onion(1)
• Lemon(1)

Method

1. 1

   Halve the {Ciabatta}. Finely chop the {Fresh parsley}, mince the {Garlic}, and finely chop the {Red Chili} if using. Dice the {Tomato} and thinly slice half the {Red Onion}; save the rest for another meal.

   ~8 min

2. 2

   Stir together the {Fresh parsley}, {Garlic}, {Red Chili}, {Olive oil}, {Vinegar}, {Oregano}, {Salt}, and half the {Black pepper} to make a loose chimichurri. In a second bowl, toss the {Tomato} and sliced {Red Onion} with juice from half the {Lemon} and a pinch of the remaining {Salt}.

   ~4 min

3. 3

   Season the {Beef steak} all over with the remaining {Salt} and {Black pepper}. Heat a large pan over medium-high heat with {Olive oil}, then cook the steak for 3–4 minutes per side until browned and cooked to your liking. Transfer to a board to rest.

   ~8 min

4. 4

   Place the cut {Ciabatta} in the same pan, cut-side down, and toast for 2 minutes until lightly golden.

   ~2 min

5. 5

   Rest the steak for 5 minutes, then slice it thinly against the grain.

   ~5 min

6. 6

   Spread plenty of chimichurri over the toasted {Ciabatta}, add the {Arugula}, then pile in the sliced steak. Spoon over a little extra chimichurri, close the sandwiches, and serve with the tomato salad and the remaining half {Lemon} cut into wedges.

   ~3 min