Steak Sandwiches with Chimichurri, Spicy Mayonnaise and Garden Greens | Edible Silicon Valley

Ingredients

• 2 pounds flank steak
• 1 tablespoon extra-virgin olive oil
• 1½ teaspoons fine sea salt
• 1 teaspoon ground black pepper
• 1½ cups loosely packed Italian parsley leaves
• 1 cup loosely packed cilantro leaves
• ¼ cup loosely packed oregano leaves
• 4 large cloves garlic, coarsely chopped
• 1 Fresno chili, coarsely Chopped (seeds included)
• Juice of 2 lemons (about ¼ cup)
• ½ cup extra-virgin olive oil
• 1 teaspoon fine sea salt
• 1 large egg
• 2 teaspoons white wine vinegar
• 1 teaspoon Dijon mustard
• ¾ teaspoon ground Espelette pepper
• ½ teaspoon fine sea salt
• 1 cup sunflower seed oil