| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 1 sandwich |
Ingredients
- 1 bunch cilantro, finely chopped
- 5 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1 lemon, juiced
- 1 teaspoon ground oregano
- 1/4 cup olive oil
- Kosher salt and ground black pepper
- 1 portion skirt steak
- 1 large egg
- Reserved bacon fat
- 2 slices your favorite bread
- 1 slice your favorite cheese
- 2 slices tomato
- 1 slice cooked bacon
Instructions
- For the chimichurri: Mix the cilantro, garlic, vinegar, lemon juice and oregano in a medium bowl. Drizzle in the olive oil. Season with salt and pepper.
- For the steak sandwich: Marinate the skirt steak in 1/4 cup of the chimichurri for at least 30 minutes.
- Once it has marinated, cook the skirt steak in a hot pan or grill. Set aside and allow it to rest. Thinly slice.
- Fry the egg sunny side up in the bacon fat. Remove to a plate. Toast the bread slices in the bacon fat.
- Assemble the sandwich: Bottom slice of bread, cheese, sliced beef, chimichurri sauce, egg, tomatoes, bacon and top slice of bread.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 224 |
| Total Fat | 17 g |
| Saturated Fat | 5 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 13 g |
| Cholesterol | 61 mg |
| Sodium | 232 mg |