Smoky Grilled Steak Sandwich

Ingredients

1 striploin steak

1 ball fresh burrata or mozzarella

10 cherry tomatoes

2 handfuls arugula

2 ciabatta buns

olive oil

Salt and pepper

Basil chimichurri mayo
½ cup (125 mL) fresh basil leaves

¼ cup (60 mL) fresh parsley

¼ cup (60 mL) fresh oregano (or 1 tbsp dried)

1 garlic clove, peeled

½ small shallot, peeled

1 tbsp (15 mL) red wine vinegar

2 tbsp (30 mL) olive oil

½ cup (60 mL) mayonnaise

½ tsp (2.5 mL) salt

¼ tsp (1.5 mL) pepper

zest and juice of ½ lemon

Season steak generously with salt and pepper. Skewer about 12 cherry tomatoes, drizzle with olive oil, and season. Slice ciabatta in half and drizzle with olive oil. To make chimichurri mayo, blend all ingredients except mayonnaise in a food processor until well combined. Stir into mayo by hand.
Preheat grill to high. Sear steak for 3–4 minutes per side for medium-rare. Grill tomato skewers until charred and softened. Grill bread, oil-side down, until toasted. Spread chimichurri mayo generously on both slices of bread. Layer arugula, sliced steak, burrata or mozzarella, and grilled tomatoes. Close and slice in half.