Topped with zesty sliced cheese and served on grilled country bread, these hearty lunch or dinner-size steak sandwiches with chimichurri are bursting with fresh herb and citrus flavor.
2 strip loin steaks (8 oz/500 g total)
1/4 tsp each salt and pepper
4 thick-cut slices tomato
4 slices Sargento® Colby-Pepper Jack
4 thick-cut slices country bread, lightly grilled
CILANTRO LIME CHIMICHURRI:
2 tbsp extra-virgin olive oil
1-1/2 tbsp finely chopped fresh cilantro
1/2 tbsp red wine vinegar
1/2 tbsp scallions, finely chopped
1 tsp lime zest
1/2 tbsp lime juice
1/4 tsp minced garlic
1/4 tsp chili powder
CILANTRO LIME CHIMICHURRI: Whisk together olive oil, cilantro, vinegar, scallions, lime zest and juice, garlic, chili powder and salt; set aside.
Preheat grill to medium-high heat; lightly grease grate. Season steaks with salt and pepper; grill, turning once, for 3 to 4 minutes or until medium-rare.
Place 2 tomato slices and 2 slices cheese on each steak; grill for about 1 minute or until cheese melts. Place each steak on slice of toasted bread; spoon chimichurri over top. Sandwich with remaining bread.