Enjoy the vibrant flavors of a Chimichurri Steak Sandwich with slices of charred, juicy steak and the the bold flavors of a zesty chimichurri sauce. Place the marinated strips on meat on a toasted Pretzel Hot Dog Bun with Dijon mustard, for one of the most delicious and most refreshing bites of food you've had in a long time! Try making my Crispy Cajun Chicken Sandwich or my Mushroom Tartine recipe for more amazingly delicious sandwich idea.
Apart from sandwiches, I love myself a good pasta meal recipe, with a good mix of vegetables and protein. Make my Philly Cheesesteak Pasta or my Creamy Pasta with Asparagus and Bacon to try some of my favorite pasta dishes.
Ingredients
Find below the list of ingredients I used to make this Chimichurri Steak Sandwich recipe.
- Fresh Cilantro
- Fresh Parsley
- Green Onion
- Garlic Cloves
- Lemon Zest
- Olive Oil
- White Wine Vinegar
- Salt
- Flank Steak
- 6"-7" Hoagie Buns
- Dijon Mustard
See recipe card for quantities.
How to make a Chimichurri Steak Sandwich
Make the chimichurri by combining the cilantro, parsley, green onion, garlic, lemon zest, olive oil, and white wine vinegar, in a medium bowl. Mix to combine.
Place the Flank Steak in a dish which is similar in size to the piece of meat. Pour ⅓ cup of the chimichurri on the steak. Flip the meat over to make sure there is chimichurri on both side. Cover the dish and let it marinate at room temperature for 1 hour.
Heat the grill to 400F. Take the steak out of the marinade, letting any excess oil drip off of it before placing it on the grill. Cook for 3-4 minutes per side for an internal temperature of 135F.
Take the grilled steak off the heat and onto a plate. Cover right away with aluminum foil and let the meat rest for 10 minutes before slicing it into ⅛ inch slices.
Toast the hoagie rolls and spread Dijon mustard on one side. Place some of the strips of steak on the rolls and then drizzle the meat with chimichurri sauce.
Where is Chimichurri used?
Originating from Argentina, this olive oil based, herb and garlic sauce, is first and foremost served with grilled meat but also used with/as;
- Salad Dressings
- Roasted Vegetables
- Sandwiches and Wraps
- Sauteed Shrimp
- Kebabs
- Eggs and Breakfast Potatoes
Needless to say that Chimichurri is extremely versatile and is the perfect condiment to add when needing a burst of freshness!
Storage
Store different elements of the Chimichurri Steak Sandwich leftovers separately. Place in airtight containers and refrigerate for 2-3 days. Make more sandwiches the next day or used the steak and chimichurri for an amazing egg breakfast.
Recipe
Chimichurri Steak Sandwich
Ingredients
- 500 grams Flank Steak
- 4 pieces Hoagie Roll 6" or 7" roll
- 2 tablespoon Dijon Mustard or your favorite mustard
Chimichurri Ingredients
- ½ cup Fresh Parsley finely chopped
- ½ cup Fresh Cilantro Leaves finely chopped
- 1 large Green Onion finely sliced
- 4 cloves Garlic minced
- 2 teaspoon Lemon Zest from one lemon
- ½ teaspoon Salt
- ? cup Olive Oil
- ¼ cup White White Vinegar
Instructions
- Make the chimichurri by combining the cilantro, parsley, green onion, garlic, lemon zest, salt, olive oil, and white wine vinegar, in a medium bowl. Mix to combine. Take away ⅓ cup of the chimichurri from the bowl.
- Place the Flank Steak in a dish which is similar in size to the piece of meat. Pour the ⅓ cup of the chimichurri on the steak. Flip the meat over to make sure there is chimichurri on both side. Cover the dish and let it marinate at room temperature for 1 hour.
- Heat the BBQ grill to 400F. Take the steak out of the marinade, letting any excess oil drip off of it before placing it on the grill. Discard the marinating liquids.
- Cook for 3-4 minutes per side for an internal temperature of 135F. Take the grilled steak off the heat and onto a plate. Cover right away with aluminum foil and let the meat rest for 10 minutes
- While the steak is resting, toast the hoagie rolls and spread some of the Dijon mustard on the bottom part of each roll.
- Slice the steak in ⅛ inch slices. Divide up the slices of steak evenly and stack over the 4 toasted hoagie rolls.
- Drizzle about 1 tablespoon of the remaining chimichurri over the steak slices in each sandwich. Close up the sandwich with the top part of the roll and enjoy!
