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Juicy beef sandwich with chimichurri on a white plate.

Chimichurri Steak Sandwich

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course sandwich - wrap
Cuisine American
Servings 4 servings
Calories 764 kcal

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.
    Savory herb chimichurri sauce with garlic and red chili on wooden serving board.
  • 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.
    Juicy grilled steak on a white ceramic plate, perfect for dinner or special occasions.
  • 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.
    Buttered and cheese-topped bread slices on a wooden serving board. Perfect for creating delicious grilled cheese sandwiches.

Nutrition

Calories: 764kcalCarbohydrates: 56gProtein: 40gFat: 42gSaturated Fat: 10gSodium: 1641mgFiber: 2g
Keyword chimichurri steak sandwich
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