Steak and chimichurri are the perfect match, especially inside a ciabatta roll with melty provolone cheese.
I think by now you know how much I love sandwiches. Tuna, turkey, grilled cheese. I make them for casual dinners, pack them for road trips, order them at restaurants, and they are my go-to vehicle for so many different kinds of leftovers. But there are just some sandwiches that deserve to be elevated to a place of honor in the bread-meat-cheese-sauce category, and for me, it is this chimichurri steak sandwich. As far as I’m concerned, in the sandwich hall of fame, nothing can compete with the way that juicy, beefy steak just blossoms under the parsley-garlic-vinegar-based sauce, especially when that duo is paired with provolone on a ciabatta roll. Such a simple idea, yet just so simply delicious.
There are several stories about the origin and history of the famous Argentinean condiment chimichurri, but this one—even though it may be just a myth—is my favorite. In the 19th century, Irish immigrant James (Jimmy) McCurry was craving a condiment he missed from home, one that combined vinegar, garlic, anchovies, and molasses, so he decided to invent a new one using local Argentinian ingredients. Legend has it that the sauce was then named after him (Jimmy McCurry), but the Argentinian pronunciation turned it into “chimichurri.”
Whatever you want to call it, there is no better condiment for a meaty flank steak than this herby, grassy, tangy sauce that gets a kick from the red pepper flakes. Make it first so that the flavors have time to meld and marry. Toast up your roll and lay down some rich, sharp provolone, which will achieve gooey perfection under the slices of hot steak. And then, slather the meat with the bright, vibrant chimichurri. Close the sandwich and take a big bite of one of the greatest sandwiches ever invented.
How To Cook And Slice Flank Steak
Flank steak is an inexpensive, versatile, and really flavorful cut of meat, but it can be tough if you’re not familiar with the best way to cook and slice it.
There is not a lot of fat in flank steak, which is why it is not as tender as other types of steak, but a quick cook on high heat will solve that problem. Also, if you want, you can always do some tenderizing first, like pounding the steak with a meat mallet or letting it hang out in this steak marinade for just a couple of hours. Then five minutes on each side in the hot pan. Once the steak is cooked, make sure you let it rest for about five minutes so that all the juices can redistribute throughout the meat. When you’re ready to slice the flank steak, make sure you do so against the grain. This is simple because you’ll be able to see the parallel lines of the grain easily, and then you can cut across—not with—them. Slicing tougher cuts like flank steak across the grain makes the meat easier to chew.
How To Make Ahead And Store
You can make the chimichurri sauce ahead of time. In an airtight container, it will last in the refrigerator for up to 5 days and in the freezer for up to 3 months (you can also freeze it in an ice cube tray and then thaw portions as you need them). The cooked flank steak will last well wrapped in plastic wrap and then aluminum foil in the fridge for 3-4 days, or in the freezer for up to 3 months.
Serving Suggestions
The chimichurri steak sandwich is pretty perfect just the way it is. But if you love onions like I do, you can make this sandwich even better by adding either some soft, sweet Sautéed Onions or a few Onion Rings for some crunch (and dip any extra ones in the chimichurri!). If you’re a purist and don’t want to add anything else to your sandwich, but still crave some oniony goodness, you can serve these Blue Cheese Vidalia Onion slices on the side.
If you want to pair the flavors in this sandwich with complementary sides (and, trust me, you do), serve it alongside this Cowboy Caviar Dip Recipe; we feature it as a dip, but it makes a great side. For a lighter dish that still brings the tart vinegar taste, this Cucumber And Onion Salad is a fine way to balance the chimichurri steak sandwich’s richness. Another veg that goes really well with this sandwich is Parmesan-Roasted Asparagus or, for a slightly more decadent version, these crispy Asparagus Fries.
Chimichurri Steak Sandwich
Ingredients
- 1 cup fresh parsley chopped
- 1/2 cup fresh cilantro chopped
- 4 cloves garlic minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 1 pound flank steak
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 ciabatta loaf cut into 4 pieces
- 4 slices provolone cheese
Instructions
- In a bowl, combine parsley, cilantro, garlic, red wine vinegar, 1/2 cup of olive oil, red pepper flakes, and salt. Mix well and set aside to let the flavors meld.
- Season the flank steak with kosher salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the steak for about 5 minutes on each side, or until desired doneness. Let it rest for 5 minutes before slicing against the grain.
- Toast the ciabatta pieces lightly (I usually use my oven broiler). Place slices of provolone cheese on the bottom halves and melt under a broiler if desired. Add slices of steak on the cheese, top with a generous amount of chimichurri sauce, and cover with the top halves of ciabatta.
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