From: joyfulhealthyeats.com
I posted a little bit ago the chimichurri sauce my friend Megan makes and then I saw this recipe so I had to try it with her sauce. It was AMAZING!! The perfect mixture. I made it for the family and my kids didn’t love it, but my husband and I LOVED it so next time I’ll be making them just a grilled cheese and these will be ours. Bon A petit!
- 2 lbs. of fajita skirt steak
- 1 loaf Sourdough Bread, sliced
- 8 slices of fontina cheese
- 1 cup of fresh parsley
- ¾ cup of fresh cilantro
- ¼ cup of fresh oregano
- 2 teaspoons of red pepper flakes
- juice of 1 lime
- 3 garlic cloves, minced
- ¼ cup of red wine vinegar
- ½ cup of olive oil
- salt & pepper to taste
- Prepare fajita skirt steak and slice. {for grilled fajita skirt steak recipe – click here}. Set aside.
- Prepare Chimichurri Sauce. In a blender add fresh parsley, fresh cilantro, fresh oregano, garlic cloves, red pepper flakes, lime juice, red wine vinegar, olive oil, and salt & pepper. Blend until completely combined.
- To assemble the panini, layer ½ cup of sliced fajita steak, 2 slices of fontina cheese, and 1½ tablespoons of chimichurri sauce on a slice of bread. Top with another slice of sourdough bread.
- Repeat this process for the other 3 sandwiches.
- Place in panini press and grill for 3-4 minutes or until cheese is melted. {if no panini press use an indoor grill or skillet to cook panini}