Flank Steak on Texas Toast with Chimichurri

Ingredients

• 2 pounds flank steak
• 1 cup flat-leaf parsley cleaned and large stems removed, finely chopped, by hand or use food processor
• 1/2 cup baby arugula finely chopped, by hand or use food processor
• 2 cloves garlic minced, you can add to parsley and arugula in food processor
• 1/4 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• salt
• pepper
• 1 pullman loaf brioche, or if you prefer a white pullman loaf
• 1/4 cup mayonnaise
• 1 heirloom tomato or beefsteak, sliced
• butter Soft, for bread
• pepper
• salt
• 2 tablespoons chimichurri to mix with mayonnaise

Nutrition

• Calories : 780 calories
• Carbohydrate : 15 grams
• Cholesterol : 105 milligrams
• Fat : 56 grams
• Fiber : 3 grams
• Protein : 50 grams
• SaturatedFat : 16 grams
• Sodium : 800 milligrams
• Sugar : 3 grams