Gaucho Steak Sandwich with Chimichurri Sauce

To make the chimichurri sauce: Into your food processor add your parsley, cilantro, basil & Mezzetta Crushed Garlic. Pulse to combine. Add your onion, vinegar, salt, pepper flakes, black pepper & pulse. Gradually add in your Mezzetta Extra Virgin Olive Oil while processor is on until mixture is combined. Set mixture aside.

Preaheat your oven to 500 degrees. While oven is pre-heating, season your steaks with salt & pepper. Heat a cast iron skillet overhigh heat with 1 tbsp of canola oil. When pan is smoking hot add your steaks and cook approximately 4 minutes on each side. Place cast iron skillet into oven for approximately 6 minutes. Once you have removed your steaks from the oven, transfer them to the cutting board & allow them to rest for 5 minutes prior to slicing. When meat is well rested, slice thinly.

While meat is resting, drain your Mezzetta Artichoke Hearts & place them into the cast iron skillet with 1 tbsp of butter. Cook the Mezzetta Artichokes Hearts over medium heat until they are heated through. Approximately 2-3 minutes. Give them a squeeze of fresh lemon juice & a dash of cracked pepper to finish off.

To assemble sandwich: Slice your Ciabatta bread into sandwich size portions. Place 2-4 slices of steak onto one side of the bread. Place a piece of Provolone cheese ontop of the slices of steak. Place sandwiches onto a cookie sheet & place into the warm oven for Approximately 2-3 minutes or until cheese has melted. Once the cheese has melted remove from oven, Top with a few Mezzetta Artichoke Hearts and then add a spoonful of the Chimichurri sauce ontop, Place the top of the Ciabatta bread onto your sandwich & serve immediately.