I love me some chimichurri. This recipe actually had quite a mild chimichurri (not spicy at all) and I happened to have some avocado and cotija cheese so I threw it on the sandwhiches. They turned out very tasty and a quick meal (especially if you marinade in the morning or overnight).
For the chimichurri sauce
- 1 cup chopped fresh parsley leaves
- 1/2 cup chopped fresh cilantro leaves and tender stems
- 1 tablespoon chopped fresh oregano leaves
- 1 green onion, thinly sliced
- 5 medium cloves garlic, minced (about 5 teaspoons)
- 1 teaspoon lemon zest from 1 lemon
- 3/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 teaspoon Kosher salt, plus more to taste
For the sandwich
- 1 pound skirt steak or flank steak
- Freshly ground black pepper, to taste
- 2 sandwich or hoagie rolls, each 6 to 7 inches in length
To make the chimichurri sauce, combine the parsley, cilantro, green onion, oregano, garlic and lemon zest in a medium bowl. Add the olive oil, red wine vinegar, and 1/2 teaspoon of salt and whisk to combine. Season with more salt if needed. Place 1/4 cup of the chimichurri sauce in a small bowl and set aside.