Season steaks with salt/pepper and cayenne
pepper. Saute on high in a preheated cast iron
skillet with vegetable oil. After caramelizing
both sides (be careful not to over-cook),
remove steaks and set aside.
In same skillet, slowly saute onions and
tomatoes on low heat. Add garlic and saute for
one more minute, or until garlic becomes
golden. Add a splash of sherry to deglaze for a
minute. Turn off heat and set aside.
In blender, add parsley, olive oil, garlic,
lime juice/zest, Sriracha, and white wine
vinegar. Blend until smooth.
Slice ciabatta rolls and lightly toast in oven.
Assemble sandwiches with steak,
onions/tomatoes, and cheese. Place back in oven
to melt cheese, add chimichurri sauce, and
serve.
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