¼ cup fresh cilantro, packed (optional, can use all parsley)
4 cloves garlic
2 tbsp red wine vinegar
1 tsp red pepper flakes
½ tsp dried oregano
½ cup olive oil
Salt and black pepper to taste
For assembly:
4 hoagie rolls or artisan sub rolls
8-12 slices Havarti cheese
Butter for toasting rolls (optional)
Prep Time: 15 minutes (plus 30 minutes to rest steak)
Cook Time: 15 minutes
Total Time: 30 minutes (plus resting time)
Instructions
Make the chimichurri: In a food processor, combine parsley, cilantro (if using), garlic, red wine vinegar, red pepper flakes, oregano, salt and pepper. Pulse until finely chopped. With processor running, slowly drizzle in olive oil until combined but still slightly chunky. Taste and adjust seasoning. Set aside (1 cup parsley, ¼ cup cilantro, 4 cloves garlic, 2 tbsp red wine vinegar, 1 tsp red pepper flakes, ½ tsp oregano, ½ cup olive oil)
Remove steak from refrigerator 30 minutes before cooking to bring to room temperature
Pat steak dry with paper towels. Rub with olive oil and minced garlic. Season generously with salt and black pepper on both sides (1½-2 lbs NY strip, 2 tbsp olive oil, 2 cloves garlic)
Heat a cast iron skillet or grill pan over high heat until smoking hot
Sear steak for 3-4 minutes per side for medium-rare (adjust time based on thickness and desired doneness). Use a meat thermometer: 130-135°F for medium-rare, 135-145°F for medium
Remove steak from heat and let rest for 10 minutes. This is crucial - don't skip it
While steak rests, slice hoagie rolls and toast them lightly in a pan with butter or on the grill if desired (4 hoagie rolls)
Slice steak thinly against the grain
Build sandwiches: Layer sliced steak on bottom half of roll. Top with Havarti slices and melt with propane torch until bubbly (8-12 slices Havarti)
Spread chimichurri generously over the melted cheese. Top with other half of roll and serve immediately
