Steak Sandwich with Chimichurri

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Tender grilled steak, zesty chimichurri, and toasty hoagie rolls come together in this simple, flavor-packed steak sandwich with chimichurri. It’s hearty, satisfying, and perfect when you want something a little extra without a lot of effort.

There’s always that one dinner that ends up on repeat during this in-between stretch of summer and fall. School’s back, the days are getting shorter, weekends fill up fast – and dinner starts looking a lot like sandwiches.

Especially the grilled kind. Between this steak sandwich with chimichurri and the grilled chicken sandwich that’s been on repeat lately, we’re very much in our sandwich era over here.

Partly because we’re still thinking about these chimichurri chicken thighs that first kicked off our chimichurri obsession a few years back, (and more recently this grilled chimichurri pork tenderloin).

But also because chimichurri just makes everything better. It’s fast, it’s punchy, and if you’ve made my easy cilantro chimichurri before, you already know it’s worth keeping in the fridge or feezer for exactly this kind of situation.

This sandwich puts it to work as both a marinade and a finishing sauce, which honestly feels like a little weeknight magic trick. Add some juicy grilled steak, a crusty roll, and maybe a topping or two if you’re feeling it – and you’ve got a fast, flavorful dinner and the best steak sandwich you can make without (or with) a lot of work.

If you’re still grilling this time of year (and honestly, why wouldn’t you be?), this steak sandwich with chimichurri is a very solid reason to keep it going just a little longer.

While a classic roast beef sandwich always hits the spot, this chimichurri grilled version is a little different and equally great!

Why You’ll Love This Recipe

• It’s quick, but feels special. This is one of those low-effort, high-reward dinners that feels a lot fancier than it actually is.

• Chimichurri does the heavy lifting. No need for a complicated sauce or extra seasoning – this one checks every box and takes care of both the flavor and the marinade.

• Customizable without being fussy. Want to keep your steak sandwich with chimichurri simple? Great. Want to add cheese, pickled shallots, or garlic aioli? Also great.

• Leftovers are a bonus. Any extra steak or sauce works beautifully in wraps, grain bowls, or even tossed with roasted veggies.

Ingredient Notes

Flank Steak

Flank steak is one of the best steaks for sandwiches – it’s lean, flavorful, and grills up quickly. Slice it thinly against the grain, and it stays tender with just the right amount of chew.

You can also sub skirt steak in this chimichurri steak sandwich, which has a similar texture but cooks even faster since it’s thinner. Sirloin is another option that works well.

Fresh Herbs

This cilantro chimichurri gets its bold, herby flavor from a generous handful of fresh cilantro, balanced with fresh parsley and a touch of oregano. The cilantro really shines here, giving the sauce its signature bright, slightly citrusy flavor.

I like using fresh oregano too when I have it on hand, but dried works just fine.

Shallot & Garlic

These add depth and a little bite to the chimichurri. I like shallots here for their milder flavor, but a bit of red onion would work in a pinch.

Jalapeño

Optional, but it adds a subtle heat that balances the richness of the steak. Feel free to skip or adjust based on your spice tolerance.

Lemon Juice & Red Wine Vinegar

This combo adds acidity, which helps tenderize the steak and makes the chimichurri sauce pop. If you’re out of lemon juice, lime works too!

Extra Virgin Olive Oil

Use a good-quality olive oil if you can, since it’s a big part of both the marinade and the final drizzle. The flavor really comes through!

Hoagie Rolls

Look for rolls that are sturdy but still soft enough to bite into. Something with a crusty outside and a fluffy inside works best – they hold up well without getting soggy.

Step-by-Step Instructions

1. In a food processor, add the cilantro, parsley, oregano, shallot, garlic, and jalapeño along with the lemon juice, red wine vinegar, olive oil, salt, and pepper. Pulse everything together just until things are well combined and roughly chopped, but don’t over-process. Chimichurri isn’t meant to be fully emulsified, it should be quite loose. If you prefer, you can simply finely chop and stir together the ingredients.

1. Place the flank steak in a baking dish and season both sides with salt and pepper. Spoon about ½ cup of the chimichurri over the steak, making sure it’s well coated. Marinate for at least 1 hour or overnight. (Note: refrigerate if marinating for longer than 90 minutes. Remove the steak from the fridge 30-45 minutes before grilling to bring it back to room temperature.)

1. Preheat your grill to 425–450°F and oil the grates. Grill the steak for 3–4 minutes on each side. Set it aside to rest for 10 minutes before slicing the beef thinly against the grain.

1. While the steak rests, toast your hoagie rolls.

1. To assemble, divide the sliced steak between the rolls, add any toppings you like, and drizzle the remaining chimichurri over the top.

Substitutions & Variations

• Ribeye steaks and sirloin will also work in this chimichurri steak sandwich, especially if you’re after something a little more marbled, but keep in mind they’ll be richer and a bit messier (in a good way).

• No grill? A cast-iron skillet on the stove works great. Sear the steak over medium-high heat for the same cook time.

• Use ciabatta bread, a baguette, or even crusty sourdough bread if you don’t have hoagie rolls.

• Pickled shallots or jalapeños add extra punch and crunch if you’re in the mood for toppings.

• Skip the greens completely or sub arugula with spinach or spring mix if you prefer something milder.

• Add melty cheese like provolone cheese, or even a smear of creamy goat cheese if you’re going for bold flavor.

• Switch up the chimichurri by using all parsley instead of cilantro (authentic Argentinian chimichurri does not include cilantro!), or adding a little basil for a fresh twist.

Recipe Tips

• Slice the steak thinly against the grain. This is absolutely imperative, especially when it comes to tough cuts like flank steak. Steak that is cut with the grain (in the same direction as the long fibers) will be very hard to chew.

• Let the steak rest after grilling. Ten minutes is all it takes for the juices to redistribute, so it doesn’t dry out when you slice it.

• Use a meat thermometer if you can. Aim for 130–135°F internal temperature for medium-rare so it stays juicy.

• Don’t skip toasting the bread. It adds texture and helps the roll hold up better under all that sauce and steak.

• Double the chimichurri. It keeps well in the fridge and is great on roasted veggies, grain bowl, or to make these chimichurri chicken thighs later in the week.

• If using a skillet, get it nice and hot before adding the steak to get that good sear – don’t crowd the pan.

Storage Instructions

If you have leftovers, the steak keeps well in an airtight container in the fridge for up to 3 days. I like slicing it before storing to make reheating (or sandwich-building) a little easier. The chimichurri also holds up beautifully – store it separately in a jar or sealed container, and it’ll stay fresh in the fridge for about 5 days. You might even find the flavor gets better after a day or two.

Your assembled steak sandwich with chimichurri won’t hold up as well, so if you’re planning ahead, store everything separately and toast the bread fresh when you’re ready to eat. To reheat the steak, just warm it in a skillet over low heat, or enjoy it cold straight from the fridge – it’s still delicious either way!