Recipe Ingredients
- 3/4 cup olive oil
- 3/4 cup finely chopped fresh cilantro
- 1/2 cup red wine vinegar
- 1/4 cup finely chopped fresh parsley
- 2 tablespoons finely chopped fresh oregano
- 1 shallot, minced
- 1 jalapeño, minced
- 4 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- 2 Against The Grain Gourmet Original Baguettes
- 1 (2-pound) skirt steak
- 1/4 cup mayonnaise
- 8 slices aged provolone
- 2 cups packed baby arugula
- 1 cup jarred pickled red onions, drained
Recipe Directions
- Combine oil, cilantro, vinegar, parsley, oregano, shallot, jalapeño and garlic together in large bowl. Season with salt and pepper to taste. Set aside.
- Bake or air-fry baguette according to package directions. Split baguette widthwise. Set aside.
- Heat grill to medium heat and brush grates with oil. Pat steak dry with paper towel. Season all over with salt and pepper. Grill steak for 3 to 4 minutes per side, until meat thermometer reads 145°F for medium, or to desired taste. Allow steak to rest for 5 minutes before slicing against the grain.
- Spread mayonnaise evenly on cut sides of baguettes. Top bottom baguette slices, mayonnaise-side-up, evenly with a layer of provolone, steak, chimichurri, arugula and onions. Top with remaining baguette slices. Slice each sandwich in half and serve.
