Heather Walker of Phoenix Family Foodie Aussie grassfed steak sandwiches with avocado chimichurri

Method

Preheat the grill to high heat and allow the steaks to come to room temperature. Rub them generously with 2 tablespoons olive olive, salt and papper, and set aside.

For the chimichurri: In a blender or food processor, combine the parsley, cilantro, garlic, and lime juice. Pulse for 20 seconds and stream in 1/2 cup of olive oil. Season with salt and pepper to taste. Stir in the cubed avocado until combined. Set aside until ready to serve.

Grill the Aussie grassfed steaks on high heat for 3-4 minutes per side, or until desired temperature is reached. Remove from the heat (keep the grill hot) and allow the steaks to rest for about 10 minutes before slicing them 1/4 inch thick.

In a large mixing bowl, combine the arugula, spinach, radishes, tomato, onion and queso fresco. Toss until combined and arrange the salad on a large serving tray. Place the steak on top of the salad.

In a small mixing bowl, combine the remaining olive oil, garlic powder and onion powder. Stir until combined and brush both sides of each slice of bread (you will need 8 slices) with the oil mixture. Sprinkle each slice with salt and place them on the grill for about 1 minute per side.

To serve: Place about 1/2 cup of the salad onto one of the slices of bread. Top with 1/4 of the sliced steak and then spoon 2 tablespoons of the chimichurri mixture on top of the steak. Top with another slice of bread and serve!