This is a flavorful steak sandwich with juicy slices of meat and that wonderful punchy parsley sauce from Argentina known as chimichurri. It works with different cuts that can be grilled or cooked in a skillet.
Hearty and juicy
Imagine you have a plate with a juicy sirloin steak, top it with chimichurri, reach for a warm, crusty piece of bread, and sop up the most incredible pool of salty beef juice.
Add some garlic and parsley to that, and you know what an Argentinian steak sandwich with chimichurri is all about.
It doesn't get much better than this if you're a meat sandwich type of person. I most certainly am. You can make hearty one-meal sandwiches or small slider-type ones.
And if you need to eat gluten-free, lose the bread and have chimichurri steak on a plate.
Testing Notes
What type of bread works? We use French bread that is sold everywhere here, the same one used for the chorizo sandwich. It's crusty with a light crumb. Italian ciabatta bread also works well, due to the lack of excess crumb. If using a denser French bread or baguette, remove some of the crumb. The ratio of crumb to meat can make or break this sandwich.
Meat: I tend to use sirloin steak, but any meat that is flavorful works, like hanger steak, NY and ribeye steaks, and rump steak. As do barbecued meat leftovers. They vary in terms of chewiness, like flank or skirt steak, which are better grilled, in my opinion. You can also use leaner cuts like tenderloin, but the others have more flavor if you ask me.
Meat juices are key for flavor! Add them to the sandwich and let them moisten the bread! Once the steak is cooked to your liking, let it sit for about 3 to 5 minutes before cutting, to allow the juices to redistribute and not be lost when you cut it. Use a board with a rim or plate so the juices are not lost.
Chimichurri sauce
This authentic chimichurri sauce is a very traditional condiment here in Argentina. It has fresh parsley, garlic, dried red pepper and red wine vinegar among a few other ingredients.
The sauce is not processed or modern but pungent and rustic, with flavors that can be a bit coarse on the mouth. It's an acquired taste and comes to life when paired with grilled meat and chorizo. Trust me, the mix of juicy steak and chimichurri between two slices of bread is a sandwich you won't forget!
Process steps
Use a skillet or grill them outside; both methods are great for making these sandwiches.
- Make the chimichurri first; juicy steak waits for no one. Though you technically can make this sauce at the last moment, it's best to make it in advance. Leave it marinating for a few days to allow the flavors to meld and become one amazingly flavorful powerhouse.
- I like to grill or cook my steak with just salt and pepper, plus olive oil for the skillet. Sometimes I make this sandwich with rosemary garlic steak, one of the most popular recipes on this blog.
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Steak Chimichurri Sandwich
Ingredients
- 12 ounces sirloin steak
- kosher or coarse salt
- freshly ground black pepper
- 2 tablespoons olive oil or butter, or 1 of each
To assemble the sandwiches:
- 2 long, hard rolls like French bread, ciabatta or similar, don't use soft rolls
- 4 tablespoons chimichurri sauce, or to taste. Homemade or store-bought.
Optional additions:
- tomato slices, thinly sliced red onions or roasted red pepper strips
Instructions
Prepare the meat:
- Cut the 12 ounces sirloin steak at room temperature into two equal pieces.
- Season the meat with kosher or coarse salt and freshly ground black pepper. Let stand for 10 minutes before cooking.
- Heat 2 tablespoons olive oil or butter (or 1 tablespoon each) in a large skillet. Add meat and cook over medium heat for 4-5 minutes on each side, depending on the thickness of the meat and how juicy you like it. It can vary a lot.
- Transfer to a plate and let it rest for 5 minutes to allow the juices to re-distribute.
To assemble the sandwiches:
- Cut 2 long, hard rolls like French bread, ciabatta or similar in half. Lightly toast them if you want to. I don't if using fresh bread.
- Cut the steak across the grain and, dividing evenly, place the slices over the bottom half of the bread, making sure no juices are left behind. The bread must be embedded in meat juice to get a tastier sandwich.
- Top the meat with a few tablespoons of the 4 tablespoons chimichurri sauce. If using, place tomato slices, thinly sliced red onions or roasted red pepper strips.
- Close the sandwiches with the remaining bread. Eat immediately.
Laura Hunter says
Oh I love chimichurri sauce! So excited to have a recipe to try making it on my own now.
Mary Hirsch says
Oh, boy, Ms. Argentina, you know how to put these sliders together. The Super Bowl may be All-American but no one can beat you and your countrymen with beef and chimichurri sauce. Any version you make of either is a winner, for sure. This Post really makes me hungry.
Brianne @ Cupcakes & Kale Chips says
Oh yum! My husband would love these. Me too!
Sunithi Selvaraj, RD says
Seriously !! I could eat this without the bun and just enjoy it. So much flavor !! and with the chimichurri ........yuuuuum
Cocoa and Lavender says
I, of course, will be banned from entry into the country for making my "chimi" without garlic! But I want to try so I can get at least a sense of what it is like. ~ David
yummychunklet says
Tasty sliders!
Cindy Kerschner says
I bet these were a hit!
Susan says
Fantastic marinade Paula! Love that you use balsamic vinegar and I seriously just want to grab a handful of these.
Soni says
Oooh steak sliders sound delish during a game night!Love the chimichuri sauce too 🙂
Karen Hartzell (@InTheKitchenKP) says
OMY, Paula! These are right up my alley! They look gorgeous and I can easily make these for dinner! YUM!
Lane says
I'm not sure that I have ever had a traditional chimichurri sauce now, but any kind of steak sliders sound delicious to me!
Abby says
oh that roast just calls for some good bread to mop up the sauce! wonderful recipe
Megan Wood says
What a great idea! We have a authentic Argentinean steakhouse in walking distance, who makes the best chimichuri. I really want to go grab a jar and make these for dinner!
The Ninja Baker says
Fantastic marinade, Paula. Think your recipe might be fabulous for an extra firm tofu steak, too.
Many thanks for sharing about chimichurri sauce. It is always so fascinating to learn about other cultures' foods =)
Whitney @ The Newlywed Chefs says
Paula this recipe looks amazing!! Perfect for any football Sunday!
Sarah Reid says
Oh wow!! Forget the bun, I'd go paleo on those babies (I can't believe I just said that!)
german in pdx says
Delicious!!! Thank you so much for the education on chimichurri. Last week I made my first attempt at green chimichurri and absolutely loved {most likely my version was not close to authentic so :)} ~ Bea
german in pdx says
Oh yes - very delicious!!! I very much appreciate the education on chimichurri - the flavors sound absolutely wonderful. One question, what is the ingredient difference in red vs. green chimichurri? Thank you! ~ Bea