Chimichurri Steak Sandwich Recipe

If you’re a fan of steak and sandwiches, then you’re in for a treat! This Chimichurri Steak Sandwich recipe is a delicious twist on the classic sandwich. The steak is marinated in a flavorful chimichurri sauce, grilled to perfection, and then sandwiched between two slices of bread. It’s a mouthwatering combination of savory steak and tangy chimichurri sauce that is sure to satisfy your taste buds. So fire up the grill and get ready to indulge in this mouthwatering sandwich!

Ingredients:

For the chimichurri sauce:
– 1 cup fresh parsley, finely chopped
– 1/4 cup fresh cilantro, finely chopped
– 4 cloves garlic, minced
– 1/4 cup red wine vinegar
– 1/2 cup olive oil
– 1/2 teaspoon red pepper flakes
– Salt and pepper to taste

For the steak sandwich:
– 500g (1 lb) flank steak
– Salt and pepper to taste
– 4 ciabatta or baguette rolls
– Sliced tomatoes
– Sliced red onions
– Lettuce leaves

Directions:

1. In a medium bowl, combine the parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Mix well to combine. This is your chimichurri sauce.

2. Place the flank steak in a shallow dish and pour half of the chimichurri sauce over it. Reserve the remaining sauce for later. Make sure the steak is well coated in the sauce. Cover the dish and let the steak marinate in the refrigerator for at least 1 hour.

3. Preheat your grill to medium-high heat. Remove the steak from the marinade, allowing any excess sauce to drip off. Season the steak with salt and pepper.

4. Grill the steak for 4-5 minutes per side, or until it reaches your desired level of doneness. Remove the steak from the grill and let it rest for a few minutes before slicing.

5. While the steak is resting, cut the ciabatta or baguette rolls in half horizontally. Toast the rolls on the grill for a few minutes until lightly golden.

6. Thinly slice the grilled steak against the grain. Assemble the sandwiches by spreading a generous amount of the reserved chimichurri sauce on the bottom half of each roll. Top with the sliced steak, tomatoes, red onions, and lettuce leaves.

7. Serve the chimichurri steak sandwiches immediately and enjoy!

Notes/Tips:

• For a spicier chimichurri sauce, you can increase the amount of red pepper flakes or add some fresh jalapenos.
• Make sure to let the steak rest after grilling. This allows the juices to redistribute and ensures a moist and flavorful steak.
• You can customize your sandwich with your favorite toppings or condiments, such as avocado slices or mayonnaise.

Conclusion:

This Chimichurri Steak Sandwich is a delicious and satisfying meal that combines the rich flavors of grilled steak with the tangy and herby goodness of chimichurri sauce. It’s perfect for a weekend lunch or dinner, and even great for gatherings and BBQ parties. Give this recipe a try and delight your taste buds with this mouthwatering and easy-to-make sandwich!

FAQ:

1. Can I use a different cut of steak for this sandwich?
   • While flank steak is commonly used for this recipe, you can use other cuts of steak such as skirt steak or sirloin steak as well.
2. Can I make the chimichurri sauce in advance?
   • Yes, you can make the chimichurri sauce ahead of time. Store it in an airtight container in the refrigerator for up to a week.
3. Can I use a different type of bread for the sandwich?
   • Absolutely! You can use any type of bread you prefer, such as sourdough, whole wheat, or even a gluten-free option.
4. Can I cook the steak on a stovetop instead of grilling?
   • Yes, you can cook the steak on a stovetop using a grill pan or a cast-iron skillet. Heat the pan over medium-high heat and cook the steak for the same amount of time per side.

Enjoy your Chimichurri Steak Sandwich and happy cooking!