A simple kale and herb chimichurri brightens this perfect sandwich, great for lunch or dinner.
Prep: 15 minutes
Total: 30 minutes
¼ ounce fresh mint
2 ounces fresh basil
¼ ounce fresh cilantro
1 rib celery
1 small yellow onion
2 garlic cloves
2 ounces kale
2 cups olive oil
5 ounces heirloom cherry tomatoes
2 ½ ounces Parmesan cheese, shaved
12 ounces flap meat
2 torta bread
2 tablespoons unsalted butter
1. Remove and discard the stems from the mint, basil, and cilantro. Roughly chop leaves and add to a large bowl. Dice the celery and onion into ¼-inch pieces, and add to the bowl as well. Finely chop 1 of the garlic cloves and add to the large bowl. Slice the other garlic clove in half lengthwise and set aside. Finely chop the kale. Add to the large bowl. Zest and juice 2 of the lemons and add to the bowl. Season with salt and pepper. Cover with the olive oil and stir to combine.
2. Halve the heirloom cherry tomatoes and place into a medium bowl. Add 2 teaspoons of olive oil and ¼ teaspoon each of salt and pepper to the bowl. Toss to combine. Add the Parmesan cheese. Zest the remaining lemon and add it to the bowl. Cut the lemon in half and squeeze the juice into the bowl. Toss to combine and set aside.
3. Pat dry the steak with paper towels. Season each steak with a ¼ teaspoon of each salt and pepper and rub with 1 tablespoon olive oil. Heat a large cast iron grill pan. When hot, add the steak to the pan and sear on each side for 3 minutes. Remove from pan and set on a plate to rest.
4. Slice the torta bread in half both lengthwise and widthwise. Drizzle with olive oil. Grill the inside of the bread until toasted. Remove the torta bread from the pan and rub the toasted sides of the bread with the halved garlic clove.
5. Slice the steak into ½-inch pieces. Layer the steak onto the toasted torta bread. Top each sandwich with 2 tablespoons of salsa verde. Close the sandwich with the remaining halves of the torta bread. Serve the heirloom tomato salad on the side.