Four Cheese Southwest Steak Sandwich with Cilantro Lime

Chimichurri

 

2–8-ounce strip steaks

Kosher salt and fresh ground pepper, to taste

4 thick-cut slices tomato

4 slices Sargento 4 Cheese Southwest

4 thick-cut slices country bread, lightly grilled

 

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

 

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

 

Preheat grill to medium-high heat. Season steaks with salt and pepper; 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 toasted bread; spoon chimichurri over top. Top with the other slice of bread.