@turkuazkitchen just redefined the steak sandwich game 🔥🥪 Juicy steak, bold chimichurri, and that Lay’s Sour Cream & Onion crunch? We’re obsessed. Ingredients For the Chimichurri: 1/2 shallot, finely diced 2 cloves garlic, minced 1 cup parsley, diced 1 tbsp oregano 2 tbsp red wine vinegar 1/2 tbsp lemon juice Zest of 1/2 lemon 1/2 tsp red pepper flakes 1/2 tsp salt 1/2 cup olive oil For the Steak: Drizzle of olive oil 1 lb skirt steak Salt & pepper to taste For the Sandwich: Drizzle of olive oil 2 eggs 4 slices sourdough bread 1/4 cup garlic aioli Fresh arugula Fresh microgreens Lay’s Sour Cream & Onion Potato Chips Recipe: 1. Prepare the Chimichurri: In a small bowl, mix together the shallot, garlic, parsley, oregano, red wine vinegar, lemon juice, lemon zest, red pepper flakes, salt, and olive oil until fully combined. Set aside. 2. Prepare the Steak: Preheat a cast-iron grill skillet over high heat and drizzle with olive oil. Season the skirt steak with salt and pepper on both sides. Place it in the hot skillet and sear each side for 3–4 minutes until it reaches an internal temperature of 135–140°F. Remove from heat, cover with foil, and let rest for 5 minutes. Slice the steak thinly against the grain. 3. Assemble the Sandwich: Heat a frying pan with a drizzle of olive oil and fry the eggs to your preferred doneness. Set aside. Toast the sourdough slices in the same grill skillet until golden. Spread garlic aioli on one side of each slice. Layer with arugula, sliced steak, chimichurri, fried egg, and microgreens. Top with a generous handful of Lay’s Sour Cream & Onion chips. Close the sandwich with the second slice of bread. Serve with more chips on the side. #LaysLovers #ChimichurriDreams #SteakSandwichGoals #FLVR - @flvr_global