Directions 7 steps | 55 Minutes
Prepare the pickled onions. In a bowl, rub the salt and sugar into the sweet onions until dissolved.
Add the red wine vinegar and let sit for a minimum of 30 minutes.
Prepare the chimichurri. In the bowl of a blender, add the cilantro, parsley, green onion, garlic, ginger, red chili flakes, ground cumin, dried oregano, red wine vinegar, granulated sugar, canola oil and salt. Blend until smooth.
Heat a cast iron pan over medium-high heat and heat until hot. Season the steak with salt. Sear the seasoned steaks in the hot cast iron skillet until browned and cooked to your desired doneness.
Rest the steaks for 5-10 minutes and slice the steaks as thin as possible.
Toast the baguettes on the inside only. Spread mayonnaise on both sides.
Place thin slices of steak on the bottom and drizzle chimichurri over the steak. Add two slices of provolone, two slices of tomato and finish with the pickled onions. Enjoy!