Chimichurri Pork Flank Steak Sandwich with Grilled Peaches and Burrata

Preheat your barbecue to medium-low heat.

Slice the peaches into quarters and grill them on both sides over direct heat.

Grill the pork flank steak over low direct heat until it reaches an internal temperature of 135°F. If needed, finish cooking over indirect heat. Let it rest for 5 minutes after grilling.

Meanwhile, prepare the chimichurri mayo. Place all ingredients (except the mayonnaise) in a container and blend using an immersion blender. Add the mayonnaise and stir with a spoon.

Slice the pork against the grain and start assembling the sandwich on the focaccia, previously sliced horizontally.

Layer the pork, a generous amount of chimichurri mayo, the burratini, grilled peaches, and a drizzle of spicy honey.

Slice and enjoy.