Juicy Steak Sandwiches with Homemade Chimichurri Sauce Recipe

Discover the perfect harmony of flavors with our Steak Sandwiches with Chimichurri Sauce. This Argentinian-inspired dish combines the rich taste of charred beef with the vibrant, herbaceous kick of homemade chimichurri sauce. It’s a simple yet sophisticated meal that will transport your taste buds to the heart of South America.

Chimichurri is a versatile sauce that enhances the natural flavors of grilled meats without overpowering them. Our recipe takes the traditional parsley and oregano base and adds cilantro and green onion for extra depth. A touch of lemon zest brightens the sauce, perfectly complementing the red wine vinegar.

The star of this sandwich is the skirt steak, marinated in chimichurri before being quickly charred under the broiler. The result? Tender, flavorful meat that’s then sliced and nestled in a soft roll, creating a mouthwatering combination of textures and tastes.

Ingredients

For the Chimichurri Sauce:

• 1 cup chopped fresh parsley leaves
• 1/2 cup chopped fresh cilantro leaves and tender stems
• 1 tablespoon chopped fresh oregano
• 1 green onion, thinly sliced
• 5 medium cloves garlic, minced (about 5 teaspoons)
• 1 teaspoon lemon zest from 1 lemon
• 3/4 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1/2 teaspoon kosher salt, plus more to taste

For the Sandwich:

• 1 pound skirt steak or flank steak
• Freshly ground black pepper, to taste
• 2 sandwich or hoagie rolls, each 6 to 7 inches in length

Directions

1. Begin by preparing the chimichurri sauce. In a medium bowl, combine the parsley, cilantro, green onion, oregano, garlic, and lemon zest. Pour in the olive oil and red wine vinegar, then add 1/2 teaspoon of salt. Whisk everything together until well combined. Taste and adjust the seasoning if needed. Set aside 1/4 cup of the sauce in a small bowl for marinating the steak.
2. Place the steak on a foil-lined sheet pan. Season both sides generously with salt and freshly ground black pepper. Pour the reserved 1/4 cup of chimichurri sauce over the steak, making sure to coat it evenly. Let the steak marinate at room temperature for 20 minutes to an hour, allowing the flavors to penetrate the meat.
3. While the steak is marinating, position your oven rack about 6 inches below the broiler element. Preheat the broiler on high for 10 minutes to ensure it’s properly heated.
4. Once the steak has marinated and the broiler is hot, place the sheet pan with the steak under the broiler. Cook for 5 to 6 minutes on each side, turning once, until the steak is nicely browned and charred. For medium-rare, the center should register between 125°F and 135°F on an instant-read thermometer.
5. Remove the steak from the broiler and tent it loosely with foil. Let it rest for 10 minutes to allow the juices to redistribute throughout the meat. While the steak is resting, lightly toast your sandwich rolls to add a bit of crunch to your sandwich.
6. After resting, slice the steak against the grain into thin, 1/4-inch slices. This ensures maximum tenderness when you bite into your sandwich.
7. To assemble the sandwiches, open up the rolls and generously spread chimichurri sauce on both the top and bottom halves. Divide the sliced steak between the two sandwiches, arranging the meat in an even layer. Spoon more chimichurri sauce over the steak for an extra burst of flavor.
8. Serve your Steak and Chimichurri Sandwiches immediately, with any remaining chimichurri sauce on the side for dipping. The combination of the crusty bread, juicy steak, and zesty chimichurri creates a truly unforgettable eating experience.

Notes

This recipe is a celebration of bold flavors and simple ingredients. The chimichurri sauce is the key to elevating these sandwiches from good to great. Don’t be afraid to make extra sauce – it keeps well in the refrigerator and can be used as a marinade or condiment for other dishes throughout the week.

If you’re looking to switch things up, try experimenting with different cuts of steak. While skirt or flank steak are traditional choices, ribeye or sirloin can also work well in this recipe. Just remember to adjust your cooking time based on the thickness of the meat.

For a complete meal, consider serving these sandwiches with a simple side salad or some crispy roasted potatoes. And if you’re feeling adventurous, try adding some sliced avocado or a fried egg to your sandwich for an extra layer of richness.

Serving Suggestion

These Steak and Chimichurri Sandwiches are perfect for a casual weekend lunch or a quick weeknight dinner. They’re also great for entertaining – you can prepare the chimichurri sauce and marinate the steak ahead of time, then quickly cook and assemble the sandwiches when your guests arrive. Pair with a bold red wine or a crisp beer for the ultimate dining experience.