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.
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. Different from a chimi or chimichurri sandwich, where ground beef burgers are generally used instead of steak.
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.
Ingredients
- Meat: several cuts are great for steak sandwiches, such as sirloin, hanger steak, beef tenderloin, NY and ribeye steaks, and rump steak. They vary in terms of chewiness, and some are better marinated first to tenderize them, like flank or skirt steak.
- Chimichurri sauce: an awesome garlic parsley meat sauce from Argentina.
- Bread: Italian ciabatta bread is my favorite due to the lack of excess crumb, but French baguettes can also work.
- Extras: you can add other ingredients, such as sliced tomatoes, red peppers, or greens. Chimichurri is a strong sauce, so make sure the add-ins pair with it.
See the recipe card towards the end of this post for quantities.
How to make chimichurri steak sandwiches
Use a skillet or grill it outside, both methods are great for making these sandwiches.
- Cutting the steak: make sure you let the meat rest for 3-5 minutes before cutting it. That way, the juices are redistributed and you can use them as part of the flavoring.
- Meat juices: add them to the sandwich and let them moisten the bread! They're a flavor powerhouse.
Marinating the meat: we use simple flavors like olive oil, bay leaf, and garlic. All flavors that won't compete with the chimichurri sauce.
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 in this blog.
Chimichurri sauce
This authentic chimichurri sauce is a very traditional condiment here in Argentina.
The sauce is not processed or modern, but pungent and rustic with garlic and vinegar flavors, and 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!
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Chimichurri: though you technically can make it 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.
- Bread: use simple crusty bread like ciabatta, and warm it before putting together the sandwiches. Soft rolls don't have the same effect and can become soggy quickly. We don't want that.
- Meat: I use sirloin steak, but any meat you like in a sandwich works, like a hanger steak, beef tenderloin, NY and ribeye steaks, and rump steak. As do barbecued meat leftovers.
- Marinade: for a deeper flavor, leave the meat marinating for at least 3 to 4 hours.
Related recipes you might like:
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Steak Chimichurri Sandwich
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 on a skillet.
- Total Time: 3 hours 30 minutes
- Yield: 2 sandwiches
Ingredients
- 12 oz sirloin steak
- Medium coarse or kosher salt
- Freshly ground black pepper
- 2 long rolls like ciabatta or similar (don't use soft rolls)
- Chimichurri sauce
- Extras: tomato slices, thinly sliced onions, or red pepper.
Marinade (optional):
- 1 fat garlic clove (peeled and crushed)
- 1 bay leaf
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
Instructions
Marinade (optional):
- In a relatively shallow bowl, mix garlic, bay leaf, olive oil, balsamic and pepper to taste.
- Add steak, turn to coat and cover it with plastic wrap.
- Refrigerate until ready to use, at least 4 hours, turning it occasionally.
Without marinade:
- Cut the room-temperature sirloin into two equal pieces.
- Season the meat with coarse salt and freshly ground black pepper (preferably).
- Let stand for 10 minutes before cooking.
For both methods:
- 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 rest for 5 minutes to allow the juices to re-distribute.
To assemble the sandwiches:
- Cut the rolls 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, put the slices over 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 chimichurri, add a little olive oil and top with tomato or onion slices if using (salt the tomatoes if needed).
- Close the sandwiches with the remaining bread.
- Eat immediately.
Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Chimichurri: though you technically can make it 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.
- Bread: use simple crusty bread like ciabatta, and warm it before putting together the sandwiches. Soft rolls don't have the same effect and can become soggy quickly. We don't want that.
- Meat: I use sirloin steak, but any meat you like in a sandwich works, like a hanger steak, beef tenderloin, NY and ribeye steaks, and rump steak. As do barbecued meat leftovers.
- Marinade: for a deeper flavor, leave the meat marinating for at least 3 to 4 hours.
- Prep Time: 15 minutes
- Marinating time: 3 hours
- Cook Time: 15 minutes
- Category: Sandwiches
- Method: Cooking
- Cuisine: Argentine
Nutrition
- Serving Size: 1/10
- Calories: 168
- Sugar: 1.2 g
- Sodium: 243.5 mg
- Fat: 9.5 g
- Carbohydrates: 11.2 g
- Fiber: 1.2 g
- Protein: 9.6 g
- Cholesterol: 20.1 mg
Keywords: steak sandwich
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 🙂