the steak sandwich

with roasted garlic mayo & chimichurri

**click the pic, it will take you to the IG reel

Hiiii, from me traveling back from my mini Europe trip somewhere over the international waters! It was so much fun celebrating the people close to me but I’m ready to get back to my life in LA (more so Grey baby lol).

Anyway, here is a recipe that has been around forever & one that I am obsessed with.

It’s no secret here that I love sandwiches and at the top of the list is a steak sandwich….like, come on!

I hope you enjoy and have a fantastic LDW!

Ingredients (makes two sandwiches)

• Whichever crusty bread you prefer!

  • personally, I love a buttery ciabatta bread

• 1-2lb flank steak or hanger steak

• kosher salt & fresh cracked black pepper

Roasted Garlic Mayo

• 1/2 cup Dukes mayo

  • tip: Dukes is the best!

• 1 bulb garlic, top cut off but the root still on

• salt & pepper

Chimichurri

• 1/3 cup extra virgin olive oil

• 2-3 tablespoons red wine vinegar

• 2 garlic cloves, finely grated or minced

• 1/4 red onion, chopped

• 1/4 bunch cup fresh parsley

• 1/4 bunch fresh cilantro

• 1 teaspoon each of salt & pepper

• 1/2 teaspoon red pepper flakes or 1 fresno chili, chopped

Directions

1. Pre-heat oven to 350 for the garlic mayo.

2. Cut the top off the garlic so cloves are exposed but still in tact. Drizzle EVOO over the cloves and wrap tightly with aluminum foil. Let it roast in the oven for one hour until cloves are golden brown.

3. After garlic is cooled, squeeze the garlic in the mayo, season with s&p and stir to combine. The longer it sits, the better it gets!

4. Generously, like generously season with kosher salt & fresh cracked pepper!

5. Tip: cook steak 3-4 minutes each side depending how thick your steak is. I do medium/medium high to get a good sear (I like my steak medium). First, add some EVOO to your cast iron & let it get HOT. Add the steak let cook 3 minutes one side, flip over & cook about 3 minutes on the other.

6. Let your steak rest for 5 minutes…just set a timer and leave it aloneeeee. Letting your steak rest allows the juices to redistribute through your steak so it’s nice and juicy

7. Cut your steak AGAINST the grain! cutting against the grain means cutting against the muscle which equals a tender af bite of your steak. if you cut with the grain it results in a chewy steak. Find the grain and cut the opposite way.

8. Finely chop all herbs, onions & garlic. Combine all together with EVOO & red wine vinegar. Taste to adjust seasonings.

9. For the steak sandwich, toast the bread, schmear on the roasted garlic mayo, top with perfectly cut steak and all the chimichurri you want! ENJOY!