Chimichurri Ribeye Filet Steak Sandwich | Wild Fork
Easy
Prep Time 5 MinCook Time 17 MinServings 4-6
Thin-sliced Chimichurri Ribeye Filet piled onto a toasted roll with arugula, shaved parmesan, and chimichurri sauce. An upgraded lunch that still comes together fast.
INGREDIENTS
1 cup arugula
1/4 cup shaved parmesan
1/4 cup chimichurri sauce
LET'S GET COOKING!
1) Sear steaks over high heat, 4-6 minutes per side to medium-rare.
2) Rest 5 minutes, then slice thin against the grain.
3) Spread chimichurri sauce on both sides of toasted WF Ciabatta Twin Demi Baguettes.
4) Layer sliced steak, arugula, and shaved parmesan onto the rolls.
5) Serve warm, with extra chimichurri sauce on the side for dipping.