Chimichurri Steak Sandwiches
Description
Juicy, herb-packed, and dripping with flavor 🥩✨
This chimichurri steak sandwich was inspired by our favorite bar—the kind of place where the lights are low, the music is good, and the food somehow always tastes better with a drink in hand. I wanted to capture that same vibe at home, starting with a perfectly cooked steak, sliced thin and piled high on toasted bread, with melty provolone.
The star of the show is the chimichurri 🌿 Bright parsley, cilantro, garlic, a splash of vinegar, olive oil, and just enough heat to wake everything up. It cuts right through the richness of the steak and ties every bite together. Add a crusty roll, a little crunch, and that unmistakable bar-style indulgence, and suddenly you’re not missing happy hour at all.
This is the kind of sandwich you need two hands for—the messy, flavorful, worth-it kind. Cozy, nostalgic, and packed with bold flavors, it’s my love letter to our go-to bar… no bar tab required.
Ingredients
New York Strip Steaks
1 teaspoon garlic
½ teaspoon cumin
Kosher salt and black pepper
Ciabatta rolls
Large tomatoes
Provolone cheese
Garlic aioli for the bread
Chimichurri Sauce:
6 scallions, chopped
½ cup parsley, chopped
½ cup cilantro, chopped
1 tablespoon dried oregano
4 cloves garlic, minced
1 small red chili, minced or 2 teaspoons red pepper flakes
½ teaspoon cumin
1 teaspoon salt
2/3 cup olive oil
3 tablespoons red wine vinegar
1 lemon, zested and juiced
Instructions
Preheat oven to 250F. Line a baking sheet with tin foil. Liberally season steaks with salt and pepper, and rub the garlic and cumin into them. Place steaks on baking sheet and place in oven, for around 25 minutes, until internal temperature is 115F – 118F. Remove and sear in a smoking hot cast iron on both sides until the internal temperature is 130F. Remove and let rest for 10-15 minutes. Then slice and serve on toasted buns with chimichurri sauce.
For the Chimichurri:
Combine everything except the oil and red wine vinegar, and toss together. Pour in the olive oil and red wine vinegar. Taste and adjust seasoning.
