Steak Sandwich with Arugula, Chimichurri and SIDEWINDERS™ Fries

A hearty sandwich featuring tender slices of grilled steak, topped with an aromatic chimichurri sauce and arugula. Serve it with a heaping helping of SIDEWINDERS™ fries for a very satisfying meal.

Chimichurri Sauce:

Ingredient	Weight	Measure
Parsley, fresh, finely chopped		1/2 cup
Oregano, fresh		2 Tbsp.
Garlic, minced		2 cloves
Olive oil		1/4 cup
Red wine vinegar		2 Tbsp.
Crushed red pepper flakes		1/2 tsp.
Salt and pepper		to taste

Steak Sandwich and SIDEWINDERS™ Fries:

Ingredient	Weight	Measure
Hoagie or ciabatta roll, 6 to 8-inch, sliced in half lengthwise		1 each
Oil or non-stick spray		as needed
Steak (flank, skirt, or sirloin)	4 oz.
Arugula, fresh		1/2 cup
Chimichurri sauce, prepared		2 Tbsp.
Mayonnaise or garlic aioli (optional)		1 Tbsp.
Simplot SIDEWINDERS™ Fries: Junior Cut Steakhouse Savory Blend SIDEWINDERS™ Fries, Skin On	43 oz.

Preparation Instructions:

Step 1

To make the Chimichurri Sauce, combine parsley, oregano, garlic, olive oil, and vinegar in a bowl. Mix well and season to taste. Hold refrigerated until service.

Step 2

Grill or sauté steak until internal temperature reaches 145°F (for medium). Slice thinly across the grain and hold hot.

Step 3

Lightly oil or spray bread and toast on flat-top grill until golden and warm.

Step 4

Spread mayo or aioli on bottom half of bread. Layer sliced steak and arugula and drizzle with chimichurri sauce and place top half of bread on sandwich. Cut sandwich in half if desired.

Step 5

Prepare fries according to package instructions and drain.

Step 6

Place sandwich on serving dish and add fries on the side.