Nurture Argentinian Chimichurri Steak Sandwich

Complete in 20 minutes

Ingredients

4 Hoagie Buns

4 Tbsp. butter, plus more for the hoagie buns

1 Large onion, sliced

2 pounds Grass Fed Cube Steak, sliced against the grain into strips

1/4 tsp. salt

1/8 tsp. freshly ground black pepper

1/8 tsp. cayenne

1/8 tsp. garlic powder

6 good shakes of Worcestershire sauce (or more, to taste4 slices gouda or havarti cheese

1/2 c. fresh parsley leaves

1/2 c. fresh cilantro leaves

3 to 4 garlic cloves, peeled

2 tsp. dried oregano

2 Tbsp red wine vinegar

1 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes

1/2 cup olive oil

Instructions

Spread butter on the halved French rolls and place until the broiler on low for minutes to toast.
Make the chimichurri with parsley, cilantro, garlic cloves, dried oregano, red wine vinegar, salt, pepper, and red pepper flakes in food processor or blender. Turn processor/blender on, drizzle in olive oil until it becomes a sauce. Let stand.
Heat 2 tablespoons butter in heavy skillet, medium-high heat. Add sliced onions and cook until soft and light brown. Remove and let stand.
Season cube steak with salt, pepper, cayenne, and garlic powder.
Add 2 tablespoons of butter to skillet, then add the meat in a single layer. Cook one minute on each side, until browned.
Add Worcestershire sauce and add toss cooked onions with the steak.
Lay bottom half of French roll on plate. Add a cheese slice, top with meat mixture and Chimichurri sauce. Top with other half of the roll and cut in half.