Ingredients
- 1/2 c. fresh cilantro
- 3/4 c. fresh basail
- 1/2 c. Chopped red onion
- 3 garlic clove cloves, chopped
- kosher salt
- 1/2 teaspoon. crushed red pepper flakes
- 3 tablespoons of. dark wine vinegar
- extra-virgin essential olive oil
- 1 lb. skirt steak
- Freshly ground pepper
- 1 loaf country bread, sliced 1/2" thick
- 2 large heirloom tomato plants, sliced 1/4" thick
Directions
- Within the bowl of the mixer add cilantro, 1/2 cup tulsi, red onion, garlic clove, 1 teaspoon salt, red pepper flakes, and vinegar. Pulse a couple of occasions and scrape lower sides from the bowl. While motor is running, drizzle in essential olive oil and process until almost smooth, but leave some texture. Put aside.
- Preheat grill on medium-high temperature. Drizzle steak with essential olive oil and season with pepper and salt. Put on grill and prepare until gently charred, about 3 minutes on every side. Transfer to some clean plate and loosely tent with foil allow the meat rest.
- Meanwhile, toast bread on grill until slightly charred. Slice steak thinly on diagonal from the grain.
- Spread chimichurri on bread toasted. Layer sliced steak with tomato plants along with a couple of tulsi leaves. Top with bread toasted to shut the sandwich.
Judy Kim is really a New york city-based food stylist, recipe developer, and professional photographer. She also writes recipes on her website The Judy Lab .
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