Chimichurri Steak Sandwich
This meat sandwich is everything you're looking for: beefy, juicy, and with a delicious, fresh, and garlicky sauce.
Ingredients
- 2 6-oz steaks strip loin, NY strip steak, rib-eye
- 1 12-inch French baguette 2 or if it's shorter
- 1 tablespoon olive oil
Chimichurri Sauce
- 1 teaspoon red pepper flakes
- 1 teaspoon dry oregano
- 1 teaspoon sweet paprika or regular paprika
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 2 cloves garlic minced
- a handful fresh parsley thinly chopped
- 3 tablespoon red wine vinegar
- ½ cup olive oil
Instructions
Chimichurri Sauce
- In a small bowl, mix all the ingredients for the chimichurri sauce except for olive oil and vinegar. Stir to combine.
- Add vinegar and oil and mix. Let it rest while you cook the steaks.
Prepare the sandwiches
- Season the steaks with salt and pepper to taste.
- Heat an iron cast skillet or grill pan over high heat. Reduce the heat to medium and add 1 tablespoon of olive oil. Add the steaks and cook for 2-3 minutes on each side. Once the steak reaches your desired doneness, remove it from the heat.
- Place the steaks on a wooden board and slice them. This step is optional.
- Arrange the cooked beef on a crusty piece of bread (preferably toasted), then top with a generous amount of chimichurri sauce. Enjoy!