Chimichurri Steak Sandwich -Fast Easy

Chimichurri Steak Sandwich is thinly sliced tender steak wrapped in a toasted sandwich roll or crusty baguette then, smothered in bold, garlicky chimichurri sauce—it's the handheld version of Argentina's most famous pairing.

If you love a juicy steak packed with flavor, this steak sandwich recipe is going to be your new favorite beef recipe. It's perfect for tailgating, backyard bbq, or easy weeknight dinners.

What is a Chimichurri Steak Sandwich?

This sandwich takes everything you love about chimichurri steak—tender, juicy beef and that fresh, herby sauce—and tucks it into warm, crusty bread. The chimichurri is zesty and garlicky, with parsley, olive oil, red wine vinegar, and just a hint of heat from red pepper flakes. It balances the richness of the steak perfectly, so every bite is bold, bright, and seriously satisfying.

Why you will love this recipe

First, I love this recipe because it takes all the flavor of great steak and make it really easy to eat, no need for steak knives and forks, it's hand held so you can serve them at picnics, tailgating, or backyard gatherings. They make a great Super Bowl Party recipe.

Second, the steak in the sandwich can fit your budget. If you are serving a large crowd, you can choose a less expensive cut of beef. Just remember to cut it very thinly and against the grain of the meat. If you are only serving a few people, a filet mignon or rib eye may be perfect. Just remember to

Also, because you slice the steak, you can stretch the beef as far as you need to. An entire steak will not be needed for each sandwich. About 5 ounces is recommended by USDA as an adult portion of meat )depending on size and calorie needs).

Ingredients to make a Chimichurri Steak Sandwich

Here’s what you’ll need:

• Steak: We've used sirloin steak in this post, but skirt steak, flank steak will also work. I like to use filet mignon (when it's on special) because it is so tender. The idea is to use a tender piece of meat. Or, slice the meat very thinly and against the grain for a tender bite.
• Olive oil: Use extra virgin for the best flavor.
• Red wine vinegar: Brings tang and balances the richness. Red wine vinegar is worth purchasing if you make a lot of salads or beef marinades. I use it in many recipes. Apple cider vinegar works in a pinch.
• Garlic & parsley: Fresh is best! These are the stars of chimichurri.
• Red pepper flakes: For mild heat, add more if you like it spicier, or replace it with a little chili flakes. I have been know to finely mince a red chili such as Fresno and adding it to the chimichurri sauce instead. Fresnos are hotter than jalapeno so, taste as you go.
• Salt & black pepper: These are simple but essential seasonings.
• Bread: A crusty baguette, ciabatta, or sandwich roll that holds everything together. Soft bolillo rolls are a good choice. You can find them in Latin food markets. I find them at my local Sam's Club and Fry's, as well.
• Optional add-ons: Sliced tomato, caramelized onions, or melted provolone for an extra appetizing sandwich.

How to make Chimichurri Steak Sandwich

First, prepare the chimichurri sauce. In a bowl, stir together olive oil, minced garlic, thinly chopped parsley, red wine vinegar, red pepper flakes, ½ teaspoon salt, and ¼ teaspoon pepper. Let it sit while you prepare the steak.

Season the steak with 1 teaspoon salt and ½ teaspoon black pepper. Then, drizzle a cast iron skillet or grill with olive oil, then cook the steak over medium-high heat until desired doneness. Rest the meat for 5 minutes before slicing thinly against the grain.

Slice your bread, layer in the steak, and spoon plenty of chimichurri over the top. Add optional extras if you like, then close up the sandwich. Eat warm and fresh, ideally with fries, salad, or a glass of Malbec.

What bread is best for chimichurri steak sandwiches?

Personally, I like a softer French bread or sandwich roll like ciabatta or bolillo rolls that are perfect because they hold the juicy steak and sauce without getting soggy. I often toast these rolls.

Crusty breads like a baguette are also very delicious with this steak sandwich.

What to serve with this steak sandwich?

Crispy French fries are the perfect side for a steak sandwich, but roasted potatoes or simple salads will also work well.

Mexican Street Corn on the Cob is perfect with this sandwich. It can be cooked on the grill with the steak or In the oven.

Esquites or Mexican Street Corn Salad that has been cut off the cob is delicious with just about anything. You can serve it with tortilla chips or alone.

Jicama Orange Salad with Chile Lime Dressing is light and refreshing and can be made ahead of time. It is a long time favorite of mine. Don't worry, It is not hot. The chile comes from chile powder not fresh chiles.

Can I make it ahead of time?

You can prep the chimichurri sauce up to 3 days in advance. The steak is best cooked fresh, but leftovers also make great sandwiches the next day.

Tools you will need for this recipe

Here are the things I use for this recipe

• If you are cooking indoors, this grill pan is great. The ridges leave grill marks. This is like the one I use, round two handle grill pan. I like the handles because it makes things easier to put in the oven.
• Cast Iron Skillet or Heavy Sauté pan. A grill pan is also excellent. Here is an Amazon link to the lighter weight cast iron pan that I use. I also prefer this even lighter weight sauté pan when I'm cooking on a glass top stove.
• OR an outdoor grill is my preferred choice as long as it is not 100 degrees outside... It is the Southwest, you know. 🙂
• Chef Knife - your favorite knife will do. Here is a link to my favorite Chef Knife. It is a little pricey, here is a link to a budget friendly knife that I also use.