Name: Skirt Steak, Bacon, Egg and Cheese Sandwich
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 1 sandwich
Ingredients: 1 bunch cilantro, finely chopped; 5 cloves garlic, minced; 2 tablespoons red wine vinegar; 1 lemon, juiced; 1 teaspoon ground oregano; 1/4 cup olive oil; Kosher salt and ground black pepper; 1 portion skirt steak; 1 large egg; Reserved bacon fat; 2 slices your favorite bread; 1 slice your favorite cheese; 2 slices tomato; 1 slice cooked bacon

Directions

For the chimichurri: Mix the cilantro, garlic, vinegar, lemon juice and oregano in a medium bowl. Drizzle in the olive oil. Season with salt and pepper.
For the steak sandwich: Marinate the skirt steak in 1/4 cup of the chimichurri for at least 30 minutes.
Once it has marinated, cook the skirt steak in a hot pan or grill. Set aside and allow it to rest. Thinly slice.
Fry the egg sunny side up in the bacon fat. Remove to a plate. Toast the bread slices in the bacon fat.
Assemble the sandwich: Bottom slice of bread, cheese, sliced beef, chimichurri sauce, egg, tomatoes, bacon and top slice of bread.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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Skirt Steak, Bacon, Egg and Cheese Sandwich

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