Pork Chimichurri Flank Steak and Melted Cheese Argentine Sandwich

• In a large frying pan, heat the olive oil and sauté the onions for about 5 minutes. Add the bell peppers, season with salt and pepper, and cook for another 2 minutes. Keep warm.

• Preheat the BBQ to 260°C (500°F) on medium heat. Grill the pork flanks for 8 to 10 minutes over direct heat, flipping regularly.

• Check the internal temperature of the pork flank with a thermometer and ensure it reaches an internal temperature of 65°C (150°F). Avoid overcooking, as it will dry out the meat.

• Let the pork rest and slice into strips.
  

Sandwich

• Melt the butter in a pan and lightly toast the bread on the inside for extra crispiness.

• Lightly toast the bread on the crumb side for extra crispness.

• Place the sliced pork on the bottom half of the bread.

• Add the sautéed bell peppers and onions.Top with cheese and close the sandwich.

• Top with cheese and close sandwich.

• Return the sandwich to the pan on low heat, cover, and cook for 2 to 3 minutes to melt the cheese.

• Serve hot, with fries or a salad on the side.