Ingredients
1/2 c. freshly chopped cilantro
3/4 c. fresh basil, divided
1/2 c. Chopped red onion
3 cloves garlic, chopped
kosher salt
1/2 tsp. crushed red pepper flakes
3 tbsp. red wine vinegar
Extra-virgin olive oil, for drizzling
1 lb. skirt steak
Freshly ground black pepper
1 loaf country bread, sliced 1/2" thick
2 large heirloom tomatoes, sliced 1/4" thick
Preparation
Step 1In the bowl of a food processor add cilantro, 1/2 cup basil, red onion, garlic, salt, red pepper flakes and vinegar. Pulse a few times and scrape down sides of the bowl. While motor is running, drizzle in oil and process until almost smooth, but leave some texture. Set aside.Step 2Preheat grill on medium-high heat. Drizzle steak with olive oil and season with salt and pepper. Place on grill and cook until lightly charred, about 3 minutes on each side. Transfer to a clean plate and loosely tent with foil; let the meat rest.Step 3Meanwhile, toast bread on grill until slightly charred. Slice steak thinly on diagonal against the grain.Step 4Spread chimichurri on toasted bread. Layer sliced steak with tomatoes and a few basil leaves. Top with toasted bread to close the sandwich.
