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:
Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
You might also consider subscribing to our FREE email series 'Baking the Best' and our regular newsletter. Or connect via Facebook, Instagram, and Pinterest.
Steak Chimichurri Sandwich
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.
susanb145 says
Sliders look incredible!! Wish I had one now!! Yum! #SundaySupper @fromagechick
Medeja says
I read your first sentence and already started feeling hungry. I'm not even talking about the pictures :)))
Katy says
What a hearty-sounding recipe for a simple dish, these sound wonderful - and I now know what sliders actually are!
Lyn @LovelyPantry says
Seriously though, I don't even eat steak that much and I'm feeling for a taste of this. The marinade... the sauce...so flavourful!
Marissa | Pinch and Swirl says
I love chimichurri - I bet it makes the flavors in this slider really pop!
Rhu and Sam says
Esa salsa chimichurri es fantástica! I take note of the recipe for the upcoming bbq season 😉
Tara says
I seriously have to try these and soon!! They look great!!
Andrea_TheKitchenLioness says
Paula, you certainly came up with a very delicious looking recipe idea for Steak Sliders - I enjoyed reading all your explanations about the ingredients for a Chimichurri and I have to tell you that next time I eat that at the steakhouse, I will certainly pay more attention to the ingredients because your recipe sounds much more "authentic" than what I have been served so far. Thanks for the recipe!
Have a great Sunday evening!
Guru Uru says
I love your filling for these mini sliders, it is incredibly delicious sounding!
Cheers
CCU
Renee says
Your first paragraph says it all. I have always loved finishing up a steak meal with sopping the juices up with bread. The idea of it on these sliders sound heavenly to me. I also love chimichurri sauce too. It goes superbly with steak.
Alice @ Hip Foodie Mom says
Paula!!!!
oh my goodness! These look soooooo delicious! I absolutely love Chimichurri sauce. Oh my, it looks heavenly on the steak. . These will be making an appearance soon in my kitchen! Love this!
Katie@Cozydelicious says
Oooh, these sliders look awesome. Would be great football food!
Katie says
Yummmm: I want a few of these! I love chimichurri sauce. So flavorful1
Heather Schmitt-Gonzalez says
This is pretty much my idea of perfection, Paula. I'd give anything to have these to munch on during Super Bowl tonight.
Jennifer@ Peanut Butter and Peppers says
I love sliders!! This is such a great idea and the chimichurri sauce sounds amazing!!
Jen @JuanitasCocina says
I feel so bad because my chimichurri has cilantro. *sigh*
Shannon @VillageGirlBlog says
This looks amazing! Steak = Awesome... Chimichurri = Awesome and Sliders = Awesome... 100% Awesome. Yum!
Lizzy Do says
We were on the same wavelength with our sliders, Paula! Yours look incredible!!! I'd love to have a couple of these beauties for my dinner tonight 🙂
Helene Dsouza I Masala Herb says
This looks criminally delicious! First time I heard of chimichurri, it sounds divine. absolutely my kind of meat marination and I can't wait to try it out for myself. Smart to keep the meat for as long as possible to marinate.
Angie's Recipes says
I just had my lunch and now I am HUNGRY all over again just because of this gorgeous slider!