Add a generous sprinkle of salt to both sides of your steak. Let it rest uncovered in the fridge until ready to cook (this can also be done in advance overnight).

Place a bowl on a scale and combine all the chimichurri ingredients. Mix them together and adjust the taste with extra salt, vinegar, or spices as necessary. Keep in mind, the chimichurri should have a strong acidity, herbaceous flavor, and a slight spiciness to complement the steak sandwich.

First, preheat a pan on high heat on the stove, aiming for at least 400° F/204° C. Then, add a drizzle of oil to the pan. Place the steak in the pan, pressing it down to ensure good contact during searing.

• Turn the steak as needed until a nice brown crust forms on the outside, checking the internal temperature intermittently with a thermometer.

Once the internal temperature reaches 130° F/54° C, remove the pan from the heat. Allow the steak to rest for at least 6-8 minutes before slicing it into thin strips for the sandwiches.

While the meat is resting, slice and toast the ciabatta bread.

To assemble the sandwiches, spread some mayo on both slices of bread, then add chimichurri to the bottom slice. Next, add a layer of arugula, followed by slices of steak. Finally, top it off with more chimichurri and the second slice of bread. Enjoy.