Steak & Burrata Sandwich

1: Combine flat leaf parsley, minced garlic, dried oregano, chopped Thai chili pepper, red wine vinegar, salt, pepper, and olive oil in a bowl for Chimichurri, then set aside.

2: Thinly slice half an onion.

3: In a sauté pan on medium/high heat, add butter and sliced onions. Add a dash of salt and sauté until golden brown (about 5-6 minutes), then set aside.

4: Bring ribeye steak out and let sit for 10 minutes. Pat dry with a paper towel and season with salt and pepper on both sides.

5: In a large sauté pan, heat avocado oil. Add steak and cook for about 4 minutes on one side, flip and cook an additional 4-5 minutes (depending on thickness). Before removing, add butter and baste the steak.

6: Remove steak from the pan, place on a cutting board, and let it rest for 5 minutes before slicing.

7: For chipotle mayo, combine Mayo and Bitchin Sauce chipotle sauce.

8: For sandwich assembly, toast sliced sourdough on both sides, spread chipotle mayo on each side, add sliced steak, sautéed onions, burrata, and top with Chimichurri.