2-3 cloves garlic
2 chopped shallots
pinch of Red pepper flakes
2 jalapeños
1/3 C red wine vinegar
2 C Parsley, loosely packed
2 C Cilantro, loosely packed
3/4 C Olive oil

2lb skirt steak
Manchego cheese
Roasted peppers
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.


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