Description
This chimichurri steak sandwich is quick, simple, and packed with flavor. Juicy slices of steak, chimichurri sauce, melted provolone cheese, and fresh arugula come together on toasted ciabatta for a sandwich that’s hard to beat. Whether you’re using leftover steak or cooking it fresh, it’s an easy, no-fuss meal that always hits the spot.
Ingredients
For the Steak:
- 1 to 1 1/2 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).
For Chimichuri Sauce:
- 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 table salt (or 1 teaspoon kosher salt).
- 1/2 teaspoon black pepper.
For the Sandwich:
- 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).
Instructions
- 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.
- 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.
- 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 1/2 to 1 1/2-inches (1.3–3.8 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 1/2-inches / 3.8 cm), remove the steak when the internal temperature is about 20°F (11°C) below your target doneness (see notes for the temperature chart). For thinner cuts (1/2 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.
- 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 notes 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.
Notes
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.
[caption id="attachment_13714" align="aligncenter" width="768"]
Cut skirt steak against the grain: The yellow line indicates the grain direction, while the red line shows the cutting direction with the knife[/caption]