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Jar of chimichurri sauce beside steak sandwich with tomato and red onion on a piece of wood.

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


  • 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


Marinade (optional):

  1. In a relatively shallow bowl, mix garlic, bay leaf, olive oil, balsamic and pepper to taste.
  2. Add steak, turn to coat and cover it with plastic wrap.
  3. Refrigerate until ready to use, at least 4 hours, turning it occasionally.

Without marinade:

  1. Cut the room-temperature sirloin into two equal pieces. 
  2. Season the meat with coarse salt and freshly ground black pepper (preferably).
  3. Let stand for 10 minutes before cooking. 

For both methods:

  1. Heat 2 tablespoons olive oil (or butter or 1 tablespoon each) in a large skillet. 
  2. 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.
  3. Transfer to a plate and rest for 5 minutes to allow the juices to re-distribute.

To assemble the sandwiches:

  1. Cut the rolls in half. Lightly toast them if you want to. I don't if using fresh bread. 
  2. 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. 
  3. 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).
  4. Close the sandwiches with the remaining bread.
  5. Eat immediately. 


  • 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. 
  • Author: Paula Montenegro
  • Prep Time: 15 minutes
  • Marinating time: 3 hours
  • Cook Time: 15 minutes
  • Category: Sandwiches
  • Method: Cooking
  • Cuisine: Argentine


  • 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