“The flavor components on this sandwich is off the charts! I like to roast my own peppers on the grill for maximum flavor but store bought peppers are cool too.
1 1/2 pounds skirt steak
1 soft baguette, cut into 4 pieces
2 large yellow onions
8 ounces mushrooms(shiitake, cremini, portobello etc) slided thinly
3 tablespoons olive oil
2 cups baby arugula
Fresh black pepper
1/2 cup flat leaf parsley, finely chopped
4 cloves garlic, minced
1 red chili
1 tablespoon oregano, finely chopped
2 tablespoons red wine vinegar
1/2 cup olive oil
Fresh black pepper
Roasted Red Pepper Mayo:
1/3 cup roasted red pepper, chopped
3/4 cup mayo
Whisk all ingredients in a bowl. Season with salt and pepper to taste. Let sauce stand for 15 minutes before using.
Roasted mayo directions:
Add roasted red peppers and mayo to food processor. Process until mayo is smooth. Salt to taste. Transfer mayo to bowl, cover and refrigerate.
In a skillet heat 3 tablespoons olive oil over medium high heat. Add onions and sauté until softened, about 5 minutes. Add mushrooms to skillet and continue cooking for 10 minutes, stirring often. Transfer to bowl. Set aside.(this step can be done on the grill)
Light the grill. Make sure coals are white hot. Pat steak dry. Brush steak with olive oil. Season with generous amounts of salt and pepper. Grill steak to medium rare about 3-5 minutes on each side. Transfer to cutting board and let rest for 10 minutes.
Split baguettes and bush with olive oil and lightly toast. Cut steak crosswise into 4 inch portions then against the grain into 1/4 inch strips. Spread red pepper mayo on both sides of baguette. Add steak followed by onion, mushrooms and arugula. Spoon chimichuri sauce over arugula and close sandwich. Serve immediately.
Do chimichuri and mayo hours ahead of times so it’s ready when the steak comes off the grill.