1 loaf of Stonemill® Bakehouse Sourdough Multigrain Rye bread
1/2 cup (100g) of cilantro
3/4 cup (95g) of basil
1/2 cup (100g) 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 (45ml) of red wine vinegar
1 pound of skirt steak
Freshly ground black pepper
2 tomatoes, sliced
Preheat your grill to medium heat.
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.
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.