Introduction
Now let’s get into a chimichurri steak sandwich that has it all tender, juicy steak, bright, herbaceous chimichurri, and crusty, toasted bread that contains all the “everything” you will experience in this perfectly lovely, meatastic sandwich. This is not just any steak sandwich, but a spice-laden masterpiece deserving a station on any chef’s table.
If you’ve been searching for a chimichurri steak sandwich near me, stop right there. I’m going to walk you through making a restaurant-quality version in your own kitchen. Let’s dive in.
For more delicious recipes, check out our Detailed Guide to Chicken Parmesan Sandwich!
Chimichurri: The Star of the Show
As is the case with any great dish, it begins with a strong component, here in the form of chimichurri. This intense, garlicky sauce comes from Argentina, where it’s a common accompaniment to grilled meats. Made with fresh parsley, oregano, garlic, olive oil, red wine vinegar and chili flakes, it provides a bright, zippy counterpoint to the rich steak. That’s what sends this sandwich into song.
And when you drizzle chimichurri over perfectly seared beef, the flavors explode — herbaceous, tangy and a bit spicy, cutting through the richness of the meat. This is what makes the best chimichurri and steak sandwich.
Gathering Your Ingredients: The Chimichurri Steak Sandwich Ingredients List
A chef is only as good as their ingredients, so here’s what you’ll need:
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 2 tbsp fresh oregano, chopped (or 1 tbsp dried)
- 3 cloves garlic, minced
- 1/2 cup olive oil
- 3 tbsp red wine vinegar
- 1 tsp red pepper flakes
- Salt and black pepper to taste
For the Steak:
- 1 lb skirt steak or flank steak
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tsp smoked paprika (optional)
For the Sandwich:
- 4 ciabatta or baguette rolls
- 2 tbsp butter (for toasting bread)
- 1/2 cup caramelized onions (optional)
- 1/2 cup roasted red peppers (optional)
- Slices of provolone or Swiss cheese (optional)
How to Make Chimichurri Steak Sandwich
1. Make the Chimichurri:
- In a bowl, mix parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper.
- Let it sit for at least 15 minutes to allow the flavors to meld. Pro tip: Letting it rest for a few hours deepens the flavor even more.
2. Prepare and Cook the Steak:
- Pat the steak dry—moisture is the enemy of a great sear.
- Season generously with olive oil, salt, pepper, and smoked paprika.
- Heat a grill or cast-iron skillet over high heat until it’s nearly smoking.
- Sear the steak for about 3-4 minutes per side for medium-rare (adjust based on your preference).
- Let the steak rest for at least 5 minutes before slicing thinly against the grain—this keeps it juicy.
3. Assemble the Sandwich:
- Toast the bread with butter for a golden, crispy bite.
- Layer the steak onto the bread, ensuring every bite gets equal amounts of meat.
- Spoon chimichurri generously over the top.
- Add caramelized onions, roasted red peppers, and cheese if you’re feeling indulgent.
- Close the sandwich, press it slightly, and get ready to enjoy.
Customization and Variations: Your Sandwich, Your Way
A good chef always plays with flavors. Here are a few ways to make this sandwich your own:
- Swap flank steak for ribeye or filet for a more luxurious texture.
- Use sourdough, focaccia, or even a brioche bun for a different bread experience.
- Add a fried egg on top for an extra layer of richness.
- Make it “chimichurri steak sandwich sugar factory” style with garlic butter-toasted bread and a cheese pull-worthy amount of provolone.
Nutrition Notes: Chimichurri Steak Sandwich Calories
A well-built chimichurri steak sandwich will land around:
- 500-700 calories, depending on the bread and toppings.
- 30-40g protein from the steak.
- Healthy fats from olive oil in the chimichurri.
For a leaner take, opt for whole-grain bread, use a leaner cut of steak, and lighten up on the oil.
Chimichurri Steak Sandwich Near Me
In the mood for a chimichurri steak sandwich but don’t want to make one? Seek out Argentine steakhouses, Latin American spots or gourmet sandwich shops that specialize in big flavors. Many restaurants offer their take, often with special touches melted cheese, spicy aioli or even a toasted garlic roll. If you don’t know where to go, searching online reviews, food apps or local food blogs for places rated highly is a solid strategy. But once you nail this homemade version, you may never need takeout again!
Conclusion
This is no ordinary steak sandwich it’s an experience. The textural contrast, the flavor contrast and the sheer pleasure of sinking your teeth into that ideal steak-chimichurri combination? That’s what makes this sandwich unforgettable.
Now, it’s your turn. Get in the kitchen, fire up that grill, and let the magic happen.. And if you do, leave a comment, post your version and let’s talk food. Happy cooking, chef!
