Grilled Ribeye Steak Sandwich with Chimichurri Sauce

Instructions

1. 1

   Preheat your grill or grill pan over medium-high heat.

2. 2

   Season the ribeye steaks generously with salt and pepper on both sides.

3. 3

   Place the steaks on the grill and cook for about 4-5 minutes per side for medium-rare, or to your desired level of doneness. Remove from heat and let them rest for a few minutes.

4. 4

   While the steaks are resting, prepare the chimichurri sauce. In a medium bowl, combine the chopped parsley, minced garlic, red wine vinegar, red pepper flakes, and olive oil. Season with salt and pepper to taste. Set aside.

5. 5

   Brush one side of each bread slice with the softened butter. Toast the slices, buttered side down, on a hot griddle or grill pan until golden brown.

6. 6

   Slice the ribeye steaks thinly against the grain.

7. 7

   To assemble the sandwiches, spread a generous amount of chimichurri sauce on the toasted side of each bread slice.

8. 8

   Layer the sliced ribeye steaks onto one bread slice. Top with tomato slices and lettuce leaves. Place another bread slice, chimichurri side down, on top to complete the sandwich.

9. 9

   Optional: You can also drizzle some ketchup on top of the steak before adding the tomatoes and lettuce.

10. 10

    Repeat for the second sandwich.

11. 11

    Serve the steak sandwiches immediately, and if desired, cut them in half diagonally for easier handling.