Name: Chimichurri Steak Sandwich Recipe
Prep time: PT-489924H44M33S
Cook time: 15 min
Total time: 30 min
Ingredients: 1 to 1½ pounds (454 to 680 grams) steak.; 5–10g kosher salt (use roughly 1% of the steak’s weight in kosher salt, or a little more if you want a deeper, more seasoned flavor).; 1–2 tablespoons (15–30 ml) High-Smoke-Point Oil (I recommend refined avocado oil).; 1/2 cup (120 ml) olive oil.; 2 tablespoons (30 ml) red wine vinegar.; 1 cup tightly packed fresh parsley leaves (stems removed).; 3-4 garlic cloves, peeled.; 1 teaspoon red pepper flakes.; 1/4 cup tightly packed fresh oregano leaves (stems removed).; 1/2 teaspoon table or 1 teaspoon kosher salt.; 1/2 teaspoon black pepper.; About 4–8 ciabatta rolls, depending on size (you’ll need 300–500 g of bread in total).; About 4 ounces (113 g) of sliced provolone (You can also use American, Swiss, or even blue cheese if you prefer).

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Step-by-Step Photos

PREP TIME	REST TIME	COOK TIME
15 mins	0 to 4 h	15 mins

This chimichurri steak sandwich is quick, simple, and full of flavor. You can make it with freshly cooked steak or use leftovers from last night. All you need is a ciabatta roll, juicy strips of steak, a spoonful of chimichurri sauce, melted provolone, and a bit of fresh arugula on top. It’s one of those recipes that proves you don’t need much to make something great.

If you already have leftover steak, you can have this sandwich ready in about 15 minutes. If you’re cooking the steak fresh, plan for up to 30 minutes of active time in total (excluding resting time if you’ve dry-brined it).

Note

Looking for something different? Check out these steak sandwich ideas:

Skirt Steak Sandwich (With caramelized onions and sauteed mushrooms)

Want more? Check out the full list of steak sandwich recipes.

Chimichurri Steak Sandwiches — *Chimichurri steak sandwiches served on a wooden cutting board.*

What I like about this sandwich is how easy it is to put together, and how the chimichurri basically does all the work. It adds that bold, fresh kick brings everything together. Sure, you can add sauteed mushrooms or caramelized onions, but that takes more time. Mushrooms need around 15 minutes, and onions take at least 45 if you want them done right. I skip them here to keep things quick.

In this recipe, I’ll show you how to cook the steak in a pan. It’s the easiest and most common way to do it, and it works great year-round. That said, if you prefer grilling or using a different cooking method, feel free to do so. No problem with that.

The Ingredients You’ll Need

For the Steak:

Steak: 1 to 1½ pounds (454 to 680 grams). Choose a naturally tender and juicy cut. The one that doesn’t need any fancy marinade, just a bit of salt and pepper. Ribeye, strip, flank, picanha, outside skirt (not inside), hanger, filet mignon, flat iron, denver, or flap/bavette steak all work great. I like using steaks that are at least 1 inch (2.5 cm) thick, as they’re easier to cook evenly.
Kosher Salt: Use roughly 1% of the steak’s weight in salt, or a little more if you want a deeper, more seasoned flavor. Always use kosher salt. It spreads more evenly and gives you much better control than table salt.
High-Smoke-Point Oil: 1–2 tablespoons (15–30 ml). I recommend refined avocado oil. It’s neutral in flavor and has a high smoke point (around 500°F / 260°C), perfect for pan-searing over high heat. One tablespoon is enough for well-marbled cuts (such as ribeye); for leaner ones (such as filet mignon or hanger), use two tablespoons.

For Chimichuri Sauce:

Olive oil: 1/2 cup (120 ml)
Red wine vinegar: 2 tablespoons (30 ml).
Parsley: 1 cup tightly packed fresh parsley leaves (stems removed).
Garlic: 3-4 cloves, peeled.
Red pepper flakes: 1 teaspoon.
Oregano: 1/4 cup tightly packed fresh oregano leaves (stems removed).
Salt: 1/2 teaspoon table or 1 teaspoon kosher salt.
Black pepper: 1/2 teaspoon.

For the Sandwich:

Ciabatta: About 4–8 rolls, depending on size. You’ll need 300–500 g of bread in total. I usually use ciabatta, but a baguette or any other crusty bread works just as well.
Cheese: About 4 ounces (113 g) of sliced provolone. Use just enough to cover the bread with a nice layer. I like how provolone melts nicely and has a clean, mild flavor. You can also use American, Swiss, or even blue cheese if you prefer.
Arugula: About 50 g of fresh arugula.

How to Make Chimichurri Steak Sandwich – Step by Step Photos

Below, I’ll show you how to make the chimichurri steak sandwich from scratch using fresh steak. If you already have leftover steak or a batch of chimichurri in the fridge, you can skip a few steps. You can also prepare the sauce ahead of time and store it in the refrigerator until you’re ready to use it. Do whatever works best for you.

Step 1: Dry-Brine the Steak (Optional)

Pat the steak dry with paper towels, then season both sides generously with kosher salt. Place it on a wire rack set over a baking sheet and refrigerate it uncovered for 2 to 4 hours. Before cooking, remove the steak from the refrigerator and let it rest at room temperature for about 30 minutes. While the steak rests in the refrigerator, it’s the perfect time to make the chimichurri sauce.

Note

For regular steak recipes, I always recommend dry-brining. It adds more flavor, helps you get a better sear, and makes the meat slightly more tender. The process is simple: salt the steak and leave it uncovered in the fridge. However, I get why people skip it: it takes time. For a steak sandwich like this, you don’t need to overthink it. If you’ve got the time, dry-brine it. If not, skip it.

*Steaks generously seasoned with kosher salt.*

Step 2: Make the Chimichuri Sauce

By hand: Remove the stems from the parsley and oregano, then finely chop the leaves and add them to a small bowl. Peel the garlic and finely chop, grate, or press it (whatever works for you) and add that in too. Pour in the olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Stir everything together well, then taste and adjust the seasoning if needed. Set the chimichurri aside until you’re ready to use it.

In a food processor: Add the peeled garlic to the processor and pulse until minced. Toss in the parsley, oregano, red pepper flakes, salt, and black pepper, then pulse until finely chopped. Add the olive oil and red wine vinegar, then pulse a few more times to combine the ingredients. Please don’t overdo it; you want a little texture, not a smooth paste.

Note

I usually make a bit more chimichurri than I need and keep the rest in the fridge for up to a week. I use it on all kinds of things, from another sandwich like this to baked chicken or whatever I’m cooking that day. Chimichurri is a very versatile sauce that pairs well with a wide range of dishes.

chimichurri sauce for steak sandwich — *Chimichurri sauce for a steak sandwich.*

Step 3: Cook the Steak

Different cuts of steak cook differently, so there’s no single perfect method for all of them. The steps below work well for steaks about ½ to 2 inches (1.3–5 cm) thick, cooked in a pan.

If you dry-brined your steak, take it out of the fridge about 30 minutes before cooking to let it rest at room temperature. Once you’re ready to cook the steak, preheat a cast-iron, carbon steel, or heavy stainless-steel pan over medium-high heat for about 3 minutes. Add a bit of high-smoke-point oil and let it heat for another minute. While the pan is heating, pat the steak dry with paper towels. If you didn’t dry-brine the steak earlier, season both sides with kosher salt right before placing the steak in a pan.

Place the steak in the hot pan and flip it every 30 seconds for an even sear on both sides. For thicker cuts (about 1.5 to 2 inches / 3.8–5 cm), remove the steak when the internal temperature is about 20°F (11°C) below your target doneness (see the temperature chart below). For thinner cuts (0.5 to 1 inch / 1.3–2.5 cm), remove it 10–15°F (6–8°C) below your target. Then let the steak rest for about 5 minutes if it’s thin, or 6–7 minutes if it’s thicker.

Steak Doneness	Internal Temp. (°F)	Internal Temp. (°C)
Blue Rare	110-120°F	43-49°C
Rare	120-130°F	49-54°C
Medium Rare	130-140°F	54-60°C
Medium	140-150°F	60-66°C
Medium Well	150-160°F	66-71°C
Well-Done	Over 160°F	Over 71°C

Skip the nonstick pans, they can’t handle the high heat needed for a good sear. Go with cast iron, carbon steel, or stainless steel instead. Use an oil with a high smoke point, around 500°F (260°C) or higher. I mostly use refined avocado oil, but there are also several other good options available. Check out the table below for a few solid alternatives.

Type of Fat	Smoke Point ºF	Smoke Point ºC
Refined Avocado Oil	520ºF	270ºC
Refined Safflower Oil	510ºF	266ºC
Beef Tallow	480ºF	250ºC
Pecan Oil	470ºF	243ºC
Refined Peanut Oil	450ºF	232°C

Note

For this recipe, I used an outside skirt steak that was about 0.5 inch (1.3 cm) thick as an example, but you can use any cut you prefer. If you prefer a different cooking method, such as grilling, reverse searing, sous vide, or any other method, that’s totally fine too. Check out my steak cooking guides for ideas on specific cooking methods.

If you’re unsure how to cook a specific cut in a pan, such as skirt, hanger, or flank steak, check out my collection of pan-seared steak recipes. Each one breaks down what matters most for that specific cut. There’s a big difference between a thick steak and a thin one, so those guides and recipes will help you determine what works best for the cut you’re working with.

*Perfectly pan seared steaks with a deep flavorful crust.*

Step 4: Assemble the Steak Sandwich with Chimichurri

Once the steak has rested, slice it very thin. If you’re using hanger, skirt, or flank, be sure to cut against the grain (see note below). Slice the ciabatta rolls in half lengthwise and place both halves on a baking sheet lined with foil or parchment. Spread a layer of chimichurri on the bottom halves, then add the sliced steak. Spoon a little more chimichurri over the top and layer on the cheese.

Keep the sandwiches open and place the baking sheet in he oven, as close to the heating element as possible. Bake for 3–5 minutes, just until the cheese melts and the tops of the rolls start to toast. Then add a bit of fresh arugula, spread a touch more chimichurri on the top halves, and close the sandwiches. Serve immediately while everything is still warm.

Note

Cuts like skirt, flank, or hanger steak have pronounced muscle grain. If you slice them with the grain after cooking, the meat will come out tough and chewy. Always slice against the grain. It shortens those muscle fibers, making every bite more tender and easier to chew. With naturally tender cuts like ribeye or filet mignon, it doesn’t really matter how you slice them. But for tougher cuts like skirt or flank, slicing against the grain makes all the difference. I go over it in detail (with photos) in my guide: How to Slice Steak the Right Way.