If you’re looking for a sandwich that packs serious flavor, the chimichurri steak sandwich is about to become your new favorite. It combines tender grilled steak, fresh herb sauce, and crispy bread into one satisfying, savory bite. This is more than just a steak sandwich it’s a celebration of bold, vibrant flavor.
Inspired by Argentinian cuisine, this sandwich gets its signature kick from chimichurri, a zesty green sauce made with fresh parsley, garlic, vinegar, and olive oil. Pair that with juicy grilled beef and a crusty roll, and you’ve got a sandwich that’s just as perfect for a casual lunch as it is for your next BBQ.
Whether you’re a home cook, a sandwich lover, or a grilling enthusiast, this recipe brings together all the elements of a great handheld meal texture, flavor, and just the right amount of heat.
What Is a Chimichurri Steak Sandwich?
At its core, the chimichurri steak sandwich is grilled or seared steak layered inside a toasted bread roll, slathered with chimichurri sauce. The sauce brings the herbs and acid, the steak brings the richness, and the bread brings the crunch.
What Makes It Special:
- The Steak: Often made with flank, skirt, or ribeye, thinly sliced after a quick grill or sear.
- The Sauce: Chimichurri is a fresh herb sauce that’s tangy, garlicky, and slightly spicy it soaks into the steak and bread for bold flavor.
- The Bread: Usually a baguette, ciabatta, or rustic roll, toasted until golden and firm enough to hold all the juicy ingredients.
- Toppings (Optional): Sliced red onion, arugula, roasted peppers, or even melted cheese.
It’s the kind of sandwich that gets better with every bite especially when the sauce soaks into the bread just a little bit.
Ingredients for Chimichurri Steak Sandwich
This sandwich starts with quality steak and finishes with a punchy homemade chimichurri sauce. Simple ingredients but every one of them plays a role.
For the Steak:
- 1½ lbs flank steak, skirt steak, or ribeye
- 1 tbsp olive oil
- Salt and black pepper, to taste
- ½ tsp garlic powder (optional for seasoning)
For the Chimichurri Sauce:
- 1 cup fresh parsley (finely chopped)
- 3 cloves garlic (minced)
- 2 tbsp red wine vinegar
- ½ tsp red pepper flakes (adjust to taste)
- ½ tsp dried oregano
- ½ cup olive oil
- Salt and pepper, to taste
For the Sandwich Assembly:
- 4 crusty rolls or baguette sections (6–8 inches each)
- 1 small red onion (thinly sliced) (optional)
- Arugula or mixed greens (optional)
- Roasted red peppers or provolone cheese (optional add ons)
Chef Lucas Benette’s Sandwich Building Tips
Chef Lucas Benette loves a sandwich that has bold flavor but balanced textures and the chimichurri steak sandwich is one of his go to recipes when hosting.
Here are his top tips:
1. Marinate or Dry Rub the Steak First
Lucas recommends seasoning the steak at least 30 minutes ahead, or even marinating it in olive oil, garlic, and vinegar for a few hours. It helps tenderize the meat and adds depth.
2. Let the Steak Rest
After grilling or searing, rest the steak for 5–10 minutes before slicing. This keeps it juicy and prevents sogginess in your sandwich.
3. Slice Thin, Against the Grain
Cutting the steak against the grain into thin strips makes it easier to bite through and chew critical for any steak sandwich.
4. Layer Thoughtfully
Lucas builds his sandwich like this:
- Toasted bread
- Chimichurri spread on both sides
- A layer of arugula or greens (for texture)
- Sliced steak, hot and juicy
- More chimichurri on top
- Optional add ons like red onions or cheese
“You want every bite to hit salty, fresh, and savory all at once,” says Lucas.
How to Make Chimichurri Steak Sandwich (Step by Step)
With your ingredients ready and Chef Lucas Benette’s tips in mind, it’s time to bring this sandwich to life. This recipe makes 4 hearty sandwiches.
Step 1: Make the Chimichurri Sauce
In a bowl, combine:
- Finely chopped parsley
- Minced garlic
- Red wine vinegar
- Red pepper flakes
- Dried oregano
- Olive oil
- Salt and black pepper to taste
Mix well and let it sit for at least 15–30 minutes. The longer it rests, the better the flavor.
Step 2: Grill or Sear the Steak
- Season your steak with salt, pepper, and garlic powder.
- Heat a grill or skillet over medium high heat. Add olive oil if using a pan.
- Cook steak for about 4–5 minutes per side for medium rare, or adjust for your preferred doneness.
- Let it rest for 5–10 minutes, then slice thinly against the grain.
Step 3: Toast the Bread
Cut your rolls or baguette sections in half. Toast them lightly in a pan, grill, or oven for 2–3 minutes until golden and crisp.
Step 4: Assemble the Sandwich
- Spread chimichurri on both sides of the toasted bread.
- Add a layer of greens (optional) for crunch.
- Pile on the sliced steak, warm and juicy.
- Add extra chimichurri on top for more punch.
- Finish with red onion, roasted red peppers, or cheese if using.
- Close, press slightly, and serve immediately.
Nutrition Facts Per Sandwich (Approx. 1 sandwich)
| Nutrient | Amount |
|---|---|
| Calories | 540 kcal |
| Protein | 38g |
| Carbohydrates | 28g |
| Total Fat | 32g |
| Saturated Fat | 7g |
| Sodium | 580mg |
For a lighter version, you can use whole wheat bread and trimmed sirloin, or reduce the olive oil in the chimichurri.
FAQs About Chimichurri Steak Sandwich
1. What to put on a steak chimichurri sandwich?
Start with the basics: sliced grilled steak and fresh chimichurri sauce on toasted bread. For extra flavor and texture, consider adding:
- Thinly sliced red onions
- Arugula or mixed greens
- Roasted red peppers
- Avocado slices
- Melty cheese like provolone or mozzarella
The goal is to layer savory, spicy, and fresh elements for the perfect bite.
2. What goes well with chimichurri steak?
Chimichurri steak pairs beautifully with:
- Crispy fries or potato wedges
- Grilled vegetables (like zucchini or bell peppers)
- Fresh salads with citrus or vinaigrette
- Corn on the cob
- Garlic rice or quinoa
Its bold flavor also holds up well with Malbec wine, sparkling water with lime, or a cold lager.
3. What cheese goes well with steak and chimichurri?
Mild, melty cheeses work best. Try:
- Provolone – smooth and melty without overpowering the herbs
- Mozzarella – mild and creamy, especially if fresh
- Fontina – slightly nutty and great for melting
- Monterey Jack – adds subtle spice and richness
Avoid overly sharp or salty cheeses, which can clash with the fresh herbs in chimichurri.
4. What is a chimichurri sandwich?
A chimichurri sandwich typically refers to a sandwich made with grilled meat (often steak or chorizo) topped with chimichurri sauce, a zesty herb based condiment from Argentina. In this version, it’s served on crusty bread with sliced steak, chimichurri, and optional toppings like greens or onions for a full, flavorful experience.
Final Thoughts on This Bold & Flavorful Sandwich
The chimichurri steak sandwich is more than just another sandwich it’s a powerhouse of flavor. Between the juicy grilled beef and the punchy herb sauce, each bite hits salty, tangy, and savory notes that are hard to beat.
Whether you’re grilling outdoors or pan searing inside, this recipe is versatile and deeply satisfying. Thanks to Chef Lucas Benette’s tips, you’ll know how to get the texture, seasoning, and layering just right.
Pair it with crispy fries, a simple salad, or a cold drink, and you’ve got a sandwich worth repeating again and again.
