Flank Steak on Texas Toast with Chimichurri | Food52

This flank steak sandwich is a real two-hander -- juicy and garlicky and fragrant. One big batch of chimichurri marinates the steak and also gets swirled in to flavor the quickie aioli. SUBSCRIBE TO FOOD52 ►►http://bit.ly/2f1wNmq

INGREDIENT LIST (Serves: 4)
1 1 1/2 to 2-pound flank steak
1 cup flat leaf parsley cleaned and large stems removed, finely chopped (by hand or use food processor)
1/2 cup baby arugula, finely chopped (by hand or use food processor)
2 cloves garlic, minced (you can add to parsley and arugula in food processor)
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/2 cup
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 brioche pullman loaf or if you prefer a white pullman loaf
1/4 cup mayonnaise
1 beefsteak or heirloom tomato, sliced
Soft butter for bread
Salt and pepper to taste

FULL RECIPE ►► https://f52.co/2rim7GB

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