Chimichurri steak sandwich – AKA my new favorite sandwich!
I recently mentioned I was in a bit of a lunch rut, and I figured, why not boost myself out of it with a solid sandwich? This steak chimichurri sandwich was inspired by one I love at Food Heads. I was introduced to it by my friend last year and have been obsessed ever since, and I knew I had to recreate it.
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My version has juicy, tender steak, a herby, spicy chimichurri sauce, salty, tangy feta, peppery arugula, red onion, and tomato on toasted sourdough. It’s hearty and satisfying and packed with flavor in every bite.
This isn’t a recipe I would meal prep, but it’s ready in about 30 minutes for a high-protein lunch. You can make your chimichurri sauce in advance to save some time. Serve with some chips or fruit and enjoy!
Why you’ll love this chimichurri steak sandwich recipe
- full of flavor! – it’s herby, rich, and zippy, with a little spicy to it,
- packed with protein – one sandwich packs 48 grams of protein!!
- perfect lunch or dinner
- easy to make – simply make your steak and chimichurri sauce, and assemble!
Chimichurri steak sandwich ingredients
- butter
- steak – I like sirloin or flank steak, but you can use your favorite cut.
- sourdough bread
- spicy chimichurri – a herby and spicy sauce made with extra virgin olive oil, garlic, shallot, fresh parsley, fresh cilantro, red pepper flakes, and jalapeño.
- feta cheese
- arugula
- tomato
- red onion
- red wine vinegar
- salt and pepper
How to make a chimichurri steak sandwich
For the complete directions, ingredient amounts, serving size, and accurate nutrition breakdown, scroll down to the recipe card below.
Make chimichurri.
Add ingredients to a high-powered blender or food processor and blend until your desired consistency.
Cook the steak.
Heat up a cast-iron skillet, add butter, and let it get hot. Add steak and cook 5-6 minutes untouched. Flip and cook for another 3-4 minutes until medium rare or cooked to your liking (time will depend on how thick your steaks are). Remove from the pan and let rest for 5-10 minutes. Thinly slice against the grain.
Assemble the sandwich.
Evenly spread 1 1/2 tablespoons of chimichurri sauce on one piece of bread. Next, add sliced red onion and half of the crumbled feta cheese on top of the chimichurri.
Assemble the sandwich.
To another slice of bread, add arugula and drizzle it with a little red wine vinegar. Next, add the tomato on top of the arugula and sprinkle with a little salt and pepper. Top with sliced steak and put the sandwich together. Repeat with the remaining sandwich.
Can I grill the steak?
Yes, you can absolutely grill the steak for this sandwich! Light your grill to medium-high heat (around 400-450 degrees). Then, once hot, place the steak close to direct heat and grill for 3-5 minutes. Flip and cook for another 3-5 minutes, depending on how thick your steak is, or until internal temperature reaches 130-135 degrees Fahrenheit (for medium-rare beef). Let rest for 5-10 minutes.
Storage
Substitutions and additions
- butter – you can also cook the steak in oil.
- steak – I like sirloin for this recipe, but you can use skirt steak, flank, ribeye, filet mignon, or your favorite cut of steak.
- sourdough bread – use your favorite kind of bread or roll.
- spicy chimichurri sauce – store-bought chimichurri will also work.
- feta cheese – goat cheese, provolone, or sharp cheddar would be a good substitute.
- arugula – romaine or iceberg lettuce will work.
- red onion – thinly sliced yellow or white onion will work.
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Chimichurri Steak Sandwich
equipment
- cast iron skillet
ingredients
- 1/2 tablespoon butter
- 2/3 pound sirloin steak (about 10-11 ounces)
- 4 slices of sourdough bread (about 7 ounces)
- 3 tablespoons spicy chimichurri sauce (or more if desired)
- 1/3 heaping cup crumbled feta cheese (1.5 ounces)
- 1/2 packed cup arugula
- slices of tomato
- thinly sliced red onion
- splash of red wine vinegar
- salt and pepper, to taste
instructions
- Make chimichurri. For the best flavor, let it sit for a few hours or make it a day ahead of time. If stored in the fridge, let it come to room temperature before using.
- Season steak. Liberally season the steak with salt and black pepper.
- Cook the steak. Heat up a cast-iron skillet, add butter, and let it get hot. Add steak and cook 5-6 minutes untouched. Flip and cook for another 3-4 minutes until medium rare or cooked to your liking (time will depend on how thick your steaks are). Remove from the pan and let rest for 5-10 minutes. Thinly slice against the grain after the steak rests.
- Toast sourdough bread.
- Assemble the sandwich. Evenly spread 1 1/2 tablespoons of chimichurri sauce on one piece of bread. Add sliced red onion and half of the crumbled feta cheese on top of the chimichurri. To another slice of bread, add arugula and drizzle it with a little red wine vinegar. Add the tomato on top of the arugula and sprinkle with a little salt and pepper. Top with sliced steak and put the sandwich together. Repeat with the remaining sandwich.
- Enjoy. Slice in half and enjoy!
nutrition
Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn
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