Sourdough Steak Sandwich

What You'll Need:

• 1 loaf of Stonemill Bakehouse Sourdough Multigrain Rye bread
• ½ cup of cilantro
• ¾ cup of basil
• ½ cup of red onion, chopped
• 3 garlic cloves, chopped
• A dash of salt (preferably Himalayan pink salt)
• ½ teaspoon of red pepper flakes
• 3 tablespoons of red wine vinegar
• Avocado oil
• 1 pound of skirt steak
• Freshly ground black pepper
• 2 tomatoes, sliced

What You'll Need To Do:

• Preheat your grill to medium heat.
• In the food processor bowl: add cilantro, ½ cup basil, red onion, garlic, ½ teaspoon of salt, red pepper flakes, and vinegar. Pulse a few times. Lightly pour in avocado oil and process until almost smooth, leaving some texture.
• Drizzle the steak with coconut oil and season it with salt and pepper to taste.
• Place the steak on the grill and cook until lightly charred (around 3 minutes on each side).
• Place on a plate and loosely cover with foil. Toast the bread on the grill until slightly charred.
• Thinly slice the steak diagonally.
• Spread the chimichurri on the Sourdough Multigrain Rye bread slices.
• Place the steak, tomatoes and basil leaves in between the bread slices.
• Slice and bite into the juicy steak sandwich you’ve been dreaming of.