Ingredients
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3/4 cup cilantro
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1/2 cup parsley
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1 tsp minced garlic
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9 tbsp olive oil, divided (1/2 cup + 1 tbsp)
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3 tbsp lemon juice
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1 small jalapeno
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1 lb flank steak
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1 whole wheat baguette
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1/4 cup mayo
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1/2 cup arugula
Steps
1
Chop the herbs. Chop the herbs and combine in a bowl with the garlic, ½ cup oil, and lemon juice. Mince the jalapeño and stir into the mixture. Season with salt (in moderation) and pepper to taste.
2
Meanwhile, heat a grill pan over medium-high heat. Season the steak with remaining 1 tbsp oil, salt (in moderation), and pepper. Cook for 4–5 min. per side, until a thermometer inserted into the center of the meat reaches 145°F. Remove from pan and place on a cutting board. Slice into thin pieces.
3
Slice the baguette lengthwise and spread with mayo. Top with arugula, steak, and chimichurri. Cut into 4 sandwiches.
