Introducing Chimichurri: A Super-Powered Steak Sandwich

Introducing Chimichurri: A Super-Powered Steak Sandwich


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Enjoy this saucy steak sandwich for a light lunch this summer. Green chimichurri, crisp romaine lettuce and a soft brioche bun all add up to one super steak sandwich.

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Time needed

1 hour preparation + 30 min cooking

Serving Size / Yield

2 servings


  • For chimichurri sauce:
  • 1/2 cup fresh cilantro
  • 1 cup chopped parsley
  • 1 tbsp oregano
  • 5 medium cloves garlic, minced
  • 1 sliced green onion
  • 1 tsp lemon zest (1 lemon)
  • 1/4 cup red wine vinegar
  • 3/4 cup olive oil

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First things first, you need to prepare your chimichurri sauce. You need to combine your, cilantro, oregano, green onion, parsley, garlic and lemon zest in a mixing bowl.
Next, stir in some olive oil, your red wine vinegar, and garlic salt to taste.
Now that you have your sauce, set it aside ¼ cup and put the rest aside.
Then, place your sliced steak on a sheet pan lined with foil. Season your steak with a rub of garlic salt and crushed pepper.
Smother your steak with your ¼ cup reserved chimichurri on both sides.
Allow your steak to marinate for a bare minimum of a half hour. For best results allow it to sit for an hour.
In your oven, place your broiler rack very nearly below the broiler and cook on high for about 10 minutes, turning it over once.

Once internal temperature is at least 130F, you may remove the steak from the broiler. Wrap it loosely with foil and let it sit and cool for about 10 minutes. In the meantime, you can gently toast your rolls or buns.

Slice your steak and divide it evenly among your buns or rolls, top with the rest of the chimichurri sauce, and serve.

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