Steak Sandwich with Chimichurri and Crispy Shallots

Season the steaks generously on all sides with your favorite steak rub.

Place the seasoned steaks on a wire rack set over a baking sheet and bake in a 200°F oven. (This is the first step of a reverse sear).

While the steaks cook, prepare the crispy shallots. Heat vegetable oil in a small pot and fry the thinly sliced shallots until golden brown and crispy.

Remove the fried shallots with a slotted spoon, drain on a paper towel, and season with salt.

To make the chimichurri, combine the finely chopped cilantro, parsley, red chilies, fresh oregano, and minced garlic in a bowl.

Stir in the red wine vinegar, extra virgin olive oil, and salt. Mix until well combined and set aside.

Once the steaks are cooked through in the oven, heat a cast iron skillet over high heat until extremely hot. Add a high-smoke point oil.

Carefully place the steaks in the hot skillet and sear for 1-2 minutes per side, until a deep, brown crust forms.

Remove the steaks from the skillet and let them rest on a cutting board or wire rack for at least 10 minutes.

Warm the sourdough baguette in the oven. Slice it into your desired sandwich portions.

To assemble, place slices of three pepper gouda on the bottom piece of bread and melt with a kitchen torch or under the broiler.

Slice the rested steak against the grain into thick strips.

Layer the sliced steak over the melted cheese.

Spoon a generous amount of chimichurri over the steak.

Top with a large pile of crispy shallots.

In a small bowl, mix together the mayonnaise and ground mustard. Drizzle this sauce over the crispy shallots.

Place the top piece of the baguette on the sandwich, press down gently, and serve immediately.