Steak and Brie Sandwich with Chimichurri
Ingredients
- 1 pound flank steak
- 2 tablespoons packed light-brown sugar
- Kosher salt and freshly ground pepper
- 1 1/2 cups packed baby arugula, plus more for serving
- 3/4 cup packed fresh flat-leaf parsley leaves
- 2 tablespoons red-wine vinegar
- 1/3 cup extra-virgin olive oil, plus more for brushing and drizzling
- 1 cup sliced roasted red peppers, drained, plus 1 tablespoon brine (from a 12-ounce jar)
- 1 baguette (20 to 24 inches), halved lengthwise
- 6 ounces brie, thinly sliced
Direction
- Step 1
Preheat a grill or grill pan to medium-high. Rub steak with brown sugar; season with salt and pepper. Let stand 10 minutes. Pulse arugula and parsley in a food processor until finely chopped. Transfer mixture to a bowl; stir in vinegar, oil, 1/4 teaspoon salt, and brine.
- Step 2
Lightly brush grill with oil. Pat steak dry; grill, turning once halfway through, until well browned (7 to 9 minutes total for medium-rare). Let stand 10 minutes, then slice 1/4 inch thick against the grain. Toss with accumulated juices, peppers, and half of chimichurri. Drizzle baguette halves with oil; grill, turning once, until lightly toasted, 1 to 2 minutes. Just before serving, layer bottom half of baguette with brie and steak mixture. Top with arugula; close sandwich and cut into 4 portions. Serve, with remaining chimichurri.