Ingredients:

  • 12 oz Top Sirloin steak, 1 inch thick
  • 1 tbsp Olive oil
  • 1 tsp Kosher salt
  • 1/2 tsp Coarsely ground black pepper
  • 1 clove Garlic, smashed
  • 1/2 cup Fresh flat-leaf parsley, finely minced
  • 2 tbsp Fresh oregano, minced
  • 2 cloves Garlic, grated
  • 1 tbsp Red wine vinegar
  • 1 tsp Fresh lemon juice
  • 1/4 tsp Red pepper flakes
  • 3 tbsp Extra virgin olive oil
  • 1 large Ciabatta loaf, approximately 10 inches
  • 1 cup Baby arugula
  • 1 small Red onion, thinly sliced

Instructions:

  1. Season the beef. Rub the 12 oz Top Sirloin with 1 tsp Kosher salt and 1/2 tsp black pepper on all sides. Note: Do this 15 minutes before cooking if you can.
  2. Heat a cast iron skillet over medium high heat. Add 1 tbsp olive oil to the pan. Wait until the oil is shimmering and just starting to smoke. Place the steak in the pan and add the smashed garlic clove. Cook for 4-5 minutes per side until a dark brown crust forms.
  3. Use a thermometer to hit 135°F for medium rare. Remove the steak from the pan immediately once it reaches temperature.
  4. Place the steak on a board for 5 minutes. Note: This prevents the juices from flooding the bread.
  5. In a small bowl, combine minced parsley, oregano, 2 cloves grated garlic, vinegar, lemon juice, red pepper flakes, and 3 tablespoons of extra virgin olive oil.
  6. Slice the ciabatta loaf in half and toast the interior. Thinly slice the rested steak against the grain. Layer the bottom bread with arugula, the sliced steak, red onion, and a generous drizzle of chimichurri before closing the sandwich.