Steak Sandwich with Cilantro-Lime Chimichurri and Sauteed Garlicky Spinach

 

For the sandwiches:

2 8oz strip steaks

Kosher salt and fresh ground pepper, to taste

Montreal Steak Seasoning, to taste

4 thick slices tomato

4 slices pepper jack cheese

4 thick slices rustic-country bread, lightly grilled

 

Preheat grill to medium-high heat; Season steaks with steak seasoning; grill, turning once, for 3 to 4 minutes or until medium-rare.

Place 2 tomato slices and 2 slices cheese on each steak; grill for about 1 minute or until cheese melts. Place each steak on slice of grilled bread; spoon chimichurri over top. Sandwich with remaining bread. Serve with the garlicky spinach.

 

For the Cilantro-Lime Chimichurri:

2 tbsp extra-virgin olive oil

1-1/2 tbsp finely chopped fresh cilantro

1/2 tbsp red wine vinegar

1/2 tbsp scallions, finely chopped

1 tsp lime zest

1/2 tbsp lime juice

1/4 tsp minced garlic

1/4 tsp chili powder

Pinch salt

 

Whisk together olive oil, cilantro, vinegar, scallions, lime zest and juice, garlic, chili powder and salt; set aside.

 

For the Sauteed Garlicky Spinach:

3 tablespoons olive oil

8 cloves garlic, thinly sliced

1/2 teaspoon crushed red pepper

Three 10-ounce bags fresh spinach, washed and stemmed

Kosher salt and freshly ground black pepper

 

Heat the oil and sliced garlic in a large, deep skillet over medium heat, stirring occasionally until the garlic is golden brown and crispy. Remove the garlic and set aside on a paper towel to drain. Add the crushed red pepper and cook until fragrant, about 30 seconds. Add the spinach and stir to combine with the oil. Cover and let cook over medium-high heat until the spinach is wilted but still bright in color, about 4 minutes. Season with salt and pepper and toss with the garlic chips.