A hearty, satisfying take on the classic steak sandwich. Tender flank steak pairs with Swiss cheese, young broccoli sprouts and a fresh, herby chimichurri mayo. A simple recipe that turns a few well-chosen ingredients into a restaurant-worthy lunch.

Ingredients

For this recipe, you will need:

• 4 slices of Mie et Cie Le Levain bread
• 250 g beef flank steak
• 4 slices Swiss cheese
• 1 cup (250 ml) baby greens of your choice
• 1 tbsp (15 ml) vegetable oil
• A handful of fried onions
• Salt and pepper, to taste
• Chimichurri mayo:
  • ¼ cup (60 ml) mayonnaise
  • 2 tbsp (30 ml) fresh parsley, chopped
  • 1 tbsp (15 ml) fresh cilantro, chopped
  • 1 tbsp (15 ml) olive oil
  • 1 tsp (5 ml) red wine vinegar
  • 1 small garlic clove, finely chopped
  • 1 pinch chili flakes, to taste

Make sure you have all the ingredients on hand before you begin preparing the recipe.

Directions

1. Mix all the chimichurri mayo ingredients in a small bowl. Set aside.
2. Pat the flank steak dry and season with salt and pepper.
3. Heat the oil in a skillet over high heat. Sear the steak for 3–4 minutes per side, or to your desired doneness.
4. Transfer the meat to a cutting board and let rest for 5 minutes, then thinly slice against the grain.
5. Spread chimichurri mayo on all four slices of bread.
6. Divide the steak between two slices, then add the Swiss cheese, baby greens and fried onions.
7. Close the sandwiches, cut in half and serve.

Chef's Tips

Pour un fromage bien fondant, déposer le suisse sur la bavette pendant la dernière minute de cuisson et couvrir brièvement la poêle. Toujours trancher la bavette contre le grain pour obtenir une viande plus tendre.