Ingredients:

  • 1/4 cup olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons red wine vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon cumin powder
  • 1 teaspoon black pepper
  • 1 ½ pounds flank steak
  • 1 cup fresh parsley, finely chopped
  • 1/2 cup fresh cilantro, finely chopped
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • Salt, to taste
  • 4 slices of crusty artisan bread
  • 1 cup arugula or mixed salad greens
  • Optional: Sliced tomatoes and pickled onions for garnish

Instructions:

  1. In a mixing bowl, combine olive oil, soy sauce, red wine vinegar, minced garlic, cumin powder, and black pepper. Whisk until well combined.
  2. Place the flank steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for 30 minutes.
  3. In a bowl or food processor, mix chopped parsley, cilantro, olive oil, red wine vinegar, minced garlic, red pepper flakes, and salt. Blend until combined but slightly chunky. Set aside.
  4. Preheat the grill or grill pan to medium-high heat.
  5. Remove the steak from the marinade and discard the marinade. Grill the steak for 5-7 minutes on each side or until it reaches a medium-rare doneness.
  6. Remove the steak from the grill and let it rest for 5 minutes. Slice against the grain into thin strips.
  7. Toast the bread slices if desired. Layer arugula or mixed greens, sliced steak, chimichurri sauce, and optional toppings on one slice of bread. Top with the other slice.