@bigbitevibes_: 🥐 Steak & Chimichurri Croissant Sandwich Servings: 2 sandwiches Prep time: 15 minutes Cook time: 10 minutes Total: 25 minutes Ingredients For the steak * 1 lb ribeye or sirloin steak * 1 tbsp olive oil * 1 tsp garlic powder * 1 tsp smoked paprika * ½ tsp salt * ½ tsp black pepper For the chimichurri * ½ cup finely chopped fresh parsley * 2 tbsp finely chopped fresh cilantro * 2 garlic cloves, minced * 2 tbsp red wine vinegar * ⅓ cup olive oil * ¼ tsp red pepper flakes * ¼ tsp salt * ¼ tsp black pepper For the sandwich * 2 large buttery croissants * 4 slices provolone or mozzarella * 1 cup arugula * 2 tbsp mayonnaise * 1 tsp Dijon mustard * Extra chimichurri for drizzling Instructions 1. Make the chimichurri: Mix parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Let it sit for at least 10–15 minutes. 2. Season the steak: Pat the steak dry. Rub with olive oil, garlic powder, smoked paprika, salt, and pepper. 3. Cook the steak: Heat a skillet over high heat. Cook the steak about 3–4 minutes per side for medium-rare, depending on thickness. Let it rest for 5–10 minutes, then slice thinly against the grain. 4. Toast the croissants: Slice the croissants in half and lightly toast them cut-side down in a skillet or under the broiler until golden. 5. Make the spread: Mix mayonnaise and Dijon mustard. 6. Build the sandwiches: Spread the Dijon mayo on the croissant. Add arugula, sliced steak, and cheese. Spoon a generous amount of chimichurri over the steak. 7. Finish: Close the croissant and drizzle a little extra chimichurri over the steak before serving. 🔥 My tip For the ultimate version, use ribeye cooked medium-rare and melt the provolone over the steak right before assembling. The buttery croissant + juicy steak + tangy, garlicky chimichurri is the key combination. Available next action:  Create a downloadable DOCX file here in this chat containing the editable prose above##recipes##Foodie##lunch##sandwich##steak

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Monday 05 October 2026 17:27:29 GMT