Steak Sandwich with Chimichurri -

Steak Sandwich with Chimichurri

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

Course dinner, Lunch, Main Course

Cuisine American

Prep Time 20

Cook Time 8

Inactive Prep Time 1

Total Time 1 28

Servings sandwiches

Calories 827kcal

Author Ann Otis

Ingredients

For the chimichurri

1/2 cup fresh cilantro
1/2 cup fresh Italian parsley
1 tablespoon fresh oregano or 1 teaspoon dried
1 small shallot peeled
2 cloves garlic peeled
1/2 jalapeno pepper seeded (or not if you like it extra spicy)
1 tablespoon fresh squeezed lemon juice
1 tablespoon red wine vinegar
1/2 cup extra virgin olive oil
1 teaspoon kosher salt
fresh ground black pepper

For the sandwiches

1 pound flank steak trimmed of excess fat
Kosher salt and ground black pepper
2 hoagie rolls toasted
Optional toppings: baby arugula, pickled shallots, garlic aioli

Instructions

In a food processor, combine the cilantro, parsley, oregano, shallot, garlic, and jalapeno. Add the lemon juice, red wine vinegar, olive oil, salt, and pepper and pulse until well combined and finely chopped.
Place the steak in a baking dish, season on both sides with salt and pepper, and cover with 1/2 cup of the chimichurri, flipping to fully coat the meat. Set aside the remaining sauce for serving.
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.)
Preheat a grill to 425-450 degrees F. Oil the grates, then grill the steak for 3-4 minutes per side to about 135F for medium-rare. Let rest for 10 minutes, then thinly slice against the grain.
While the meat is resting, toast the hoagie rolls.
Divide the steak evenly between the rolls, add any optional toppings, then drizzle with the remaining chimichurri, and add any additional toppings you like.

Video

Notes

*nutritional information is calculated assuming you will use 3/4 of the chimichurri (I always have a few tablespoons leftover).

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.

Nutrition