Ingredients
1 steak (1-in. thick)
kosher salt
Black pepper
1/2 c. Parsley
1/4 c. cilantro
1 clove garlic
3 tbsp. red wine vinegar
1/3 c. extra-virgin olive oil
1 ciabatta bun
1/2 tbsp. butter
1 egg
Preparation
Step 1 Remove steak from fridge and allow it to come to room temperature (30 minutes). Generously season both sides with salt and pepper. Grill on high for 2 to 3 minutes per side. Allow steak to rest for at least 5 minutes then thinly slice it against the grain. Step 2To make chimichurri, combine parsley, cilantro, garlic, red wine vinegar, and olive oil in food processor. Pulse until combined and season with salt and pepper. Step 3Slice ciabatta bun in half and toast until lightly browned. Step 4Melt butter in pan over medium-low heat and crack in egg. Fry until white is set and yolk is still runny. Step 5To build sandwich, place sliced steak on bottom bun and drizzle with chimichurri. Top with fried egg and more chimichurri if desired. Place top half of ciabatta on top of egg.
