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.
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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.
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!