Steak Sandwiches

Steak Sandwiches Dish Guide

Five in 25

Five Ingredients

1 lb. ribeye steak

2 ciabatta buns (or sandwich buns of choice)

3 T freshly minced parsley

1 T freshly minced oregano

Pinch of red pepper flakes

From the Pantry

Olive oil

Red wine vinegar

Garlic

Preheat the oven to 400F.

Dry the steak surface. Season generously with salt. Preheat an oven-safe skillet over high heat and add in 2 T olive oil. Lay the steak in and cook for 2-3 minutes or until seared on the first side. Flip and place steak into oven and cook to your desired doneness.

While the steak cooks, mix the parsley, oregano, and pepper flakes in a bowl. Add in 2 crushed cloves of garlic and season with salt and pepper. Add in 1 T vinegar and 2 T olive oil. Stir thoroughly and taste and adjust vinegar/oil and salt/pepper to your taste.

Cut your buns in half and brush them with oil. Place them in the oven to toast until crusty and lightly browned.

When the steak is cooked, let it rest for at least 5 minutes. Slice into strips on the bias. Lay the slices of steak on the bun and drizzle with the chimichurri. Top with any additional condiments and toppings as desired. We recommend tomatoes, lettuce and burrata cheese.