Medium rare steak sandwich on ciabatta with chimichurri and arugula

Keep the steaks whole, sprinkle salt on both sides and hold them in the fridge until cooking.

Chop two cloves of garlic and finely chop about half a bunch of parsley.

Set a bowl on a scale and weigh in the olive oil, white wine vinegar, red pepper flake and oregano, then add the minced garlic and all the parsley and mix roughly.

Heat a big drizzle of neutral oil in each pan over high heat until the pan reads 400F, then add the salted steaks.

Cook about six to eight minutes total, flipping occasionally and checking the internal temperature, to about 130F for medium rare with a brown crust, then rest a few minutes.

Cut the ciabatta into sandwich shapes and toast lightly in the oven.

Slice each rested steak across the grain into even slices.

Spread mayo on both sides of the toasted ciabatta, a little chimichurri on the bottom, then arugula, then the sliced steak, and finish with a final spoonful of chimichurri.