Stonemill Bakehouse Sourdough Steak Sandwich

Sourdough Steak Sandwich

Serves: 4

Prep Time: 10 Minutes

Ready In: 20 minutes

Cook Time: 10 minutes

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

Featured Bread:

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.

Featured Bread2: