Mitch’s Sourdough Steak Sandwich

Spicy and savoury, this sourdough steak sandwich is a favourite. Our whole wheat sourdough rye bread carries the complex tasting notes of the sandwich with its deliciously rich flavour.​

READY IN 20 minutes
PREP TIME 10 minutes
COOK TIME 10 minutes

What you'll need:

  • 1 loaf of Stonemill Slow Crafted Organic Whole Wheat Sourdough Rye bread
  • 1⁄2 cup of cilantro
  • 3⁄4 cup of basil
  • 1⁄2 cup of red onion, chopped
  • 3 garlic cloves, chopped
  • a dash of salt (preferably Himalayan pink salt)
  • 1⁄2 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:

  1. Preheat your grill to medium heat.
  2. In the food processor bowl: add cilantro, 1⁄2 cup basil, red onion, garlic, 1⁄2 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.
  3. Drizzle the steak with coconut oil and season it with salt and pepper to taste.
  4. Place the steak on the grill and cook until lightly charred (around 3 minutes on each side).
  5. Place on a plate and loosely cover with foil. Toast the bread on the grill until slightly charred.
  6. Thinly slice the steak diagonally.
  7. Spread the chimichurri on the Whole Wheat Sourdough Rye bread slices.
  8. Place the steak, tomatoes and basil leaves in-between the bread slices.
  9. Slice and bite into the juicy steak sandwich you’ve been dreaming of.