This is a serious sandwich that'll take you to summer a bit early. Flank steak gets marinated in an herb and garlic-based Argentinean-style chimichurri flavored with arugula, which serves double duty as a spread for the grilled Texas toast later on. Thick slices of tomato complete this simple but imposing sandwich. Make sure to set aside some chimichurri from the start to mix with your mayo for the sandwich. More

It's hard to think of a cut of meat that's more conducive to cooking for a crowd than flank steak. It's got a robust, beefy flavor and a pleasantly tender texture with a bit of good chew. It comes in large, regular shapes that make cooking, slicing, and serving easy, and they're just thin enough that they'll cook through in a matter of minutes, but just thick enough that you can still get a nice, medium-rare center. More