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Recipe Summary test

prep:
25 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the grill to medium. In a small bowl, combine the olive oil and garlic.

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  • Using a food processor, finely chop the chile. Add the parsley, cilantro and lemon peel and coarsely chop; transfer to a medium bowl. Add the lemon juice and half of the prepared garlic oil; season with salt and pepper.

  • Brush the bread with half the remaining garlic oil. Cut the skirt steak into 4 portions. Brush with the remaining garlic oil and season with salt and pepper. Grill for 3 minutes on each side for medium-rare. Meanwhile, grill the bread on both sides until toasted.

  • Transfer the steak to a cutting board. Spread one side of each toast with mayonnaise and top with the chimichurri sauce and tomato slices. Thinly slice the steak on an angle and divide among the toasts. Top with more chimichurri sauce.

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