Preheat grill to 400 degrees. Place the steak directly on the grill grates and grill until cooked to your liking. I prefer medium rare so I put my steak on for about 5-6 minutes per side, depending on thickness. Remove from grill and allow to sit for 5 minutes before slicing thin against the grain. Slather some of the chimichurri mayo on the bread (I toasted my buns first..yum!!), arrange steak on bun and top with lettuce, tomato, and/or cucumber. Enjoy!
Sometimes I get so caught up in trying to find exciting new recipes that I forget about the simpler things in life….like sandwiches. Sandwiches are so versatile and simple. What’s not to love about that? With a busy schedule and less and less time in the kitchen this week, I wanted to make something that would be filling and yet still make it seem like I worked hard to create a fantastic dinner 🙂 Enter the steak sandwich. Simple, true, but add a little chimichurri mayo and, well, suddenly your steak sandwich is anything but simple. It’s flavorful, it’s a tiny bit spicy, and it’s fresh tasting. Definitely a great alternative to your usual sandwich spread.
I kept the steak marinade very simple, I knew the mayo would have a great flavor and I didn’t want that to be over shadowed. You can marinate your steak in anything you want though, or even just drizzle with olive oil and season with salt and pepper, steaks don’t usually need much, they are usually so flavorful in themselves.
Steak Sandwiches with Chimichurri Mayo
Adapted from America’s Test Kitchen 30-Minute Suppers
1 lbs. top sirloin (or any steak really)
1/2 cup beer (I used Bud Light)
1 Tablespoon Worcestershire sauce
1 Tablespoon Sambal Oelek (chili paste)
5 Tablespoons mayonnaise
1 Tablespoon red wine vinegar
1 garlic clove, finely minced
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/4 cup fresh parsley, finely chopped
4 hoagie buns, french rolls, or thick cut crusty bread
In a bowl, mix together the beer, Worcestershire, and Sambal Oelek. Place steak in a resealable bag and pour marinade over it. Let marinate for at least 4 hours.
Meanwhile, in a small bowl, mix together the mayonnaise, vinegar, garlic, oregano, and red pepper flakes until smooth. Add the parsley and stir to combine. Cover and place in refrigerator until ready to use.