Real Men Cook: Steak & Fontina Cheese Panini with Chimichurri Sauce

• Meat

  • 2 lb Fajita skirt steak

• Produce

  • 3/4 cup Cilantro, fresh
  • 3 Garlic cloves
  • 1 Lime, Juice of
  • 1/4 cup Oregano, fresh
  • 1 cup Parsley, fresh

• Baking & Spices

  • 2 tsp Red pepper flakes
  • 1 Salt & pepper

• Oils & Vinegars

  • 1/2 cup Olive oil
  • 1/4 cup Red wine vinegar

• Bread & Baked Goods

  • 1 loaf Sourdough bread

• Dairy

  • 8 slices Fontina cheese

Found on joyfulhealthyeats.com

Description

Ingredients

• 2 lbs. of fajita skirt steak {for recipe click here}
• 1 loaf Sourdough Bread, sliced
• 8 slices of fontina cheese
• 1 cup of fresh parsley
• ¾ cup of fresh cilantro
• ¼ cup of fresh oregano
• 2 teaspoons of red pepper flakes
• juice of 1 lime
• 3 garlic cloves, minced
• ¼ cup of red wine vinegar
• ½ cup of olive oil
• salt & pepper to taste

Directions

• Prepare fajita skirt steak and slice. {for grilled fajita skirt steak recipe - click here}. Set aside.
• Prepare Chimichurri Sauce. In a blender add fresh parsley, fresh cilantro, fresh oregano, garlic cloves, red pepper flakes, lime juice, red wine vinegar, olive oil, and salt & pepper. Blend until completely combined.
• To assemble the panini, layer ½ cup of sliced fajita steak, 2 slices of fontina cheese, and 1½ tablespoons of chimichurri sauce on a slice of bread. Top with another slice of sourdough bread.
• Repeat this process for the other 3 sandwiches.
• Place in panini press and grill for 3-4 minutes or until cheese is melted. {if no panini press use an indoor grill or skillet to cook panini}