Chimichurri Steak Sandwich

While the steak is coming up to room temperature, slice the onion and preheat a pan to low heat. Add about 2 TBSP of oil to the pan and add the onions.

Once the steak has been out for 30 minutes, season all sides with salt and freshly cracked black pepper.

Preheat a pan to medium-high heat. Once the pan is nice and hot, add oil to the pan. Wait for the oil to get hot and place the steak in the pan.

After 2-3 minutes, flip the steak. Let the steak cook for about 2 minutes then lower the heat.

Add in a 1/2 stick of butter, crushed garlic cloves, and rosemary and baste on both sides until the steak reaches desired temperature. (Keep in mind the steak will go up 5-10 degrees as it is resting, for reference, I take mine off anywhere from 118°F to 125°F for Medium Rare).

While the steak is resting, chop fresh parsley finely and add it to a bowl. Mince some garlic and add it to the same bowl. Add the salt, black pepper, red pepper flakes, oregano, olive oil, and red wine vinegar to the bowl and mix until well combined.

Preheat a pan to medium heat and add butter. Place the baguette halves face down in the skillet and toast until golden brown.

In a small bowl, mix mayo, Worcestershire sauce, and a dash of black pepper.

Spread the mayo mixture on both sides of the baguette.

Slice the ribeye and place the ribeye slices on one half of the baguette.

Top the ribeye with provolone cheese slices. Place the sandwich on a wired rack, leaving the top bun behind and broil until the cheese is melted. (About 2-3 minutes but watch it since broil is quick.)

Remove from the broiler and add the caramelized onions and Chimichurri on top along with the top part of the bun and slice into desired portions. Enjoy.