2-3 cloves garlic
2 chopped shallots
pinch of Red pepper flakes
1/3 C red wine vinegar
2 C Parsley, loosely packed
2 C Cilantro, loosely packed
3/4 C Olive oil
S AND P
2lb skirt steak
Ciabatta, foccacia, or hero rolls
Using a food processor or immersion blender mix all ingredients for chimichurri. Season with salt and pepper to taste.
Place steak into a heavy duty Ziploc bag . Pour enough marinade into bag to cover meat. Set the rest aside to serve on the sandwiches. Let marinate for 3 hrs or overnight.
Remove excess chimichurri from steak and season with salt and pepper. Let sit at room temp for about 20 min.
Heat a gas grill to medium high (Cover. Let heat up for 5-10 min). Cook 3-5 minutes per side until meat is nicely charred and medium-rare.
Transfer steak to a carving board; let rest for 5-10 minutes. Slice across the grain.
Spread both sides of bread generously with chimichurri. Top with sliced steak, manchego, fire roasted red peppers, and arugula.