Steak Chimichurri Sandwich – Ultimate Juicy Flavor Bomb

Q: What is a steak sandwich called in Argentina?

It’s known as a lomito . This popular street food often features steak, lettuce, tomato, and chimichurri on a roll—sometimes with cheese or a fried egg. Our steak chimichurri sandwich draws inspiration from this iconic Argentine classic while keeping the prep simple and fast.

Why This Steak Chimichurri Sandwich Belongs in Your Meal Rotation

A steak chimichurri sandwich is more than just a meal—it’s a bold, juicy, flavor-packed bite that brings South American flair to your dinner table. I still remember the first time I made this sandwich; it started as a weeknight experiment and ended up becoming one of my family’s most-requested meals. As the garlicky chimichurri sauce came together and the steak marinated in its bright, herby bath, my kitchen filled with aromas that had my husband and two girls peeking in with anticipation. By the time we sat down, every bite of that steak chimichurri sandwich delivered exactly what we’d hoped—tender meat, zesty sauce, and perfectly toasted bread.

The best part? It’s surprisingly easy to prepare. With minimal prep time, you get a sandwich that’s fresh, flavorful, and satisfying—just like our chicken broccoli and rice casserole or the always popular crispy potato salad. Whether you’re meal prepping for the week or whipping up something impressive on the fly, this steak chimichurri sandwich delivers every single time.

steak chimichurri sandwich sliced open — Sliced steak chimichurri sandwich on a wooden board

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What Makes Chimichurri a Sandwich Superstar

Chimichurri isn’t just for grilled meat—it absolutely shines in sandwiches. Made from fresh parsley, cilantro, garlic, vinegar, olive oil, and a hint of lemon zest, it’s both tangy and herbaceous. When used in a sandwich, chimichurri serves two powerful roles: marinade and flavor bomb. It tenderizes and seasons the steak beforehand, then doubles down as a bold, juicy spread that soaks into the bread and clings to the sliced steak.

Unlike heavy sauces, chimichurri is light and bright. That makes it ideal for hoagie-style sandwiches, balancing the richness of red meat while highlighting its savory notes. You’ll also love how it pairs with the crispiness of toasted rolls and complements crunchy sides like sweet potato puffs or a quick air fryer red potato batch.

Creating the Perfect Steak Chimichurri Sandwich at Home

Let’s get to the how-to. Start with quality ingredients—skirt or flank steak works best for tenderness and flavor absorption. After mixing the chimichurri, you’ll reserve a bit for marinating the steak and use the rest to layer the sandwich. A brief broil locks in the meat’s moisture while creating a deliciously charred crust on the outside.

Once cooked and rested, slicing against the grain is crucial for tenderness. Then it’s all about the build—slather the roll with chimichurri, stack the steak, drizzle more sauce, and press gently. Serve with extra chimichurri on the side for dipping—trust me, they’ll want it.

Internal favorites like our crispy parmesan zucchini muffins or chicken and rice casseroles make perfect meal companions if you’re cooking for a crowd.

Flavor Pairings That Elevate Your Steak Chimichurri Sandwich

What Goes Well with Chimichurri Steak?

When building the perfect steak chimichurri sandwich, pairing flavors is everything. Chimichurri’s brightness—from the parsley, cilantro, garlic, and vinegar—calls for ingredients that either complement its freshness or balance it with richness. One of my favorite combinations? Serving the sandwich alongside crisp, roasted sides like air fryer red potatoes or a cool, creamy slaw. Both textures and temperatures contrast beautifully with the warm, juicy steak and bold sauce.

If you’re turning this sandwich into a full meal, think balance. A sharp vinaigrette-based potato salad (try our crispy potato salad) or grilled vegetables will make the chimichurri pop. Sweet potatoes, whether baked into puffs or fries, also work incredibly well. Their natural sweetness rounds out the herby acidity of the sauce without competing.

And don’t forget the bread—it matters more than you think. You’ll want something sturdy but not too dense. A crusty hoagie roll that can hold juicy steak and soak up the sauce without falling apart is ideal. Toasting it lightly gives it structure and just the right bite.

Fresh ingredients for steak chimichurri sandwich

What Cheese Goes with Steak and Chimichurri?

Now, let’s talk cheese—because yes, you can absolutely add cheese to a steak chimichurri sandwich, and the right one will take it to the next level. The goal is to add richness without dulling the bold flavors of the sauce.

Here are three cheese options that pair beautifully with steak and chimichurri:

Provolone – Mild, melty, and slightly smoky, provolone adds creaminess without overpowering.
Manchego – A semi-firm Spanish cheese, nutty and slightly sharp, it brings sophistication and a Mediterranean touch.
Low-moisture mozzarella – With its mild flavor and excellent melting quality, this cheese adds a creamy stretch that pairs perfectly with the bold chimichurri.

Avoid overly salty or pungent cheeses like blue cheese or feta, which compete with the herbs and garlic. Instead, go for mellow, buttery, or slightly tangy options that work in harmony.

If you’re making this sandwich for a crowd, consider offering it with and without cheese. At home, my girls love it both ways—my husband prefers provolone, while I skip the cheese and add extra chimichurri.

Bring Argentine Flavor to Your Steak Chimichurri Sandwich

What Is a Steak Sandwich Called in Argentina?

In Argentina, the popular term for a steak sandwich is “lomito.” It’s a beloved street food made with thinly sliced beef, typically lomito (tenderloin), stacked on soft bread with toppings such as shredded lettuce, sliced tomato, a fried egg, and occasionally a slice of ham or cheese. What makes the lomito iconic isn’t just the juicy steak—it’s the unapologetic layers of flavor, and of course, a generous slathering of chimichurri sauce.

This rich culinary tradition is what inspired our take on the steak chimichurri sandwich. While the cuts of beef may differ—from lomito to flank or skirt steak—the essence is the same: bold, juicy meat paired with a sauce that enhances rather than overwhelms. Chimichurri is a staple in Argentine cuisine, often served with grilled meats at family gatherings and weekend asados (barbecues). It’s no wonder it found its way into sandwiches too.

Want to go full Argentine? Serve your sandwich with a simple salad dressed in olive oil and vinegar, and maybe a side of roasted potatoes or even our cottage cheese mashed potatoes. Finish it all off with a glass of Malbec for that extra nod to Argentina’s flavors.

Add Authentic Flair Without Complicating the Process

If you want your steak chimichurri sandwich to capture that authentic Argentine feeling, keep your flavors bold and fresh—but don’t overcomplicate. Use a sharp knife to slice the steak thin, serve it hot on a crusty roll, and let that vibrant chimichurri do most of the talking. To give your version a more authentic touch, consider these helpful tips:

Marinate smart: A short marinade using a portion of your chimichurri infuses the steak without overpowering it. You only need about 20–60 minutes for great results.
Toast your bread: Slightly crispy rolls hold up better and add texture. Think similar to what you’d find with sourdough potato bread.
Keep it simple: Argentine sandwiches focus on quality ingredients and balance, not a stack of toppings. Let the meat and sauce shine.

From weeknight dinner to casual get-together, this sandwich carries big flavor without big effort. And if you want a similarly bold but easy dish to pair or prep ahead, check out our chicken broccoli and rice casserole, which balances this sandwich’s punch with comforting creaminess.

How to Make the Perfect Steak Chimichurri Sandwich at Home

Step-by-Step Instructions for Maximum Flavor

Making a steak chimichurri sandwich at home is easier than you think—and the results are restaurant-quality. The key is in your prep: a quick and flavorful chimichurri, a properly broiled steak, and thoughtfully assembled rolls. With this process, you’ll create a sandwich that’s juicy, bold, and beautifully balanced.

1. Make the Chimichurri Sauce:
Start by combining chopped parsley, cilantro, oregano, green onion, garlic, and lemon zest in a medium bowl. Add a splash of olive oil, red wine vinegar, and a small amount of kosher salt. Mix well. Taste and adjust the seasoning. Set aside 1/4 cup of the chimichurri to use as a marinade.

2. Marinate the Steak:
Arrange the skirt or flank steak on a baking tray lined with foil. Season generously with salt and black pepper. Brush the steak with 1/4 cup of the chimichurri sauce, making sure to coat both sides evenly. Let it marinate at room temperature for 20 to 60 minutes.

3. Broil the Steak:
Position the oven rack about 6 inches beneath the broiler. Preheat the broiler on high for 10 minutes. Broil the steak for about 5–6 minutes per side, until well-charred and the internal temperature reaches 125–135°F for medium-rare. Rest the steak under foil for 10 minutes.

4. Toast the Rolls:
While the steak rests, lightly toast your sandwich or hoagie rolls until golden and warm, just like we recommend for our sourdough potato bread to build the right crunch.

5. Slice and Assemble:
Slice the steak thinly against the grain. Cut the rolls open and generously coat the inside of each half with the chimichurri sauce. Layer with steak slices and top with another spoonful of chimichurri. Serve extra sauce on the side for dipping.

Final Tips for Serving and Enjoying

Your steak chimichurri sandwich is now ready—and believe me, it’s worth every bite. If you’re looking for perfect pairings, crispy sides like air fryer red potatoes or a vinegary potato salad make excellent choices. Want a richer companion? Serve with a creamy chicken and rice casserole to balance the bright, tangy flavors of the chimichurri.

This sandwich isn’t just delicious—it’s flexible. Serve it hot for dinner or wrap it up for a next-day lunch. Either way, it holds up beautifully, and the flavors only deepen as the sauce soaks in. For extra flair, offer guests a sprinkle of crumbled manchego or a slice of melted provolone.

Conclusion

If you’re looking for a sandwich that delivers bold flavor, juicy meat, and fresh herbs in every bite, the steak chimichurri sandwich is your answer. It’s easy to prepare, full of vibrant textures, and endlessly customizable—from your bread and cheese to your sides and sauces. Whether you’re planning a casual weeknight dinner or want to wow your guests, this sandwich always impresses. And with family-friendly flavor and minimal cleanup, it’s a meal worth repeating.

Craving more easy dinners packed with flavor? Try our chicken broccoli and rice casserole or go for a bold side like air fryer red potatoes. Either way, you’ll have a meal that satisfies everyone at the table.

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FAQS

Is chimichurri good on sandwiches?

Absolutely. Chimichurri is a game-changer for sandwiches. Its fresh herbs, garlic, and vinegar add a bright, tangy punch that cuts through the richness of steak or other meats. In a steak chimichurri sandwich, it functions as both marinade and spread, delivering bold flavor in every bite.

What goes well with chimichurri steak?

Crispy potatoes, grilled veggies, and light salads pair beautifully with chimichurri steak. In sandwich form, sides like sweet potato puffs or crispy parmesan zucchini muffins complement the dish without overpowering the sauce’s bold flavors.

What cheese goes with steak and chimichurri?

Provolone, manchego, or mozzarella are excellent choices. These cheeses melt well, enhance the sandwich’s texture, and offer a mild flavor that works in harmony with chimichurri rather than competing with it.

What is a steak sandwich called in Argentina?

It’s known as a lomito. This popular street food often features steak, lettuce, tomato, and chimichurri on a roll—sometimes with cheese or a fried egg. Our steak chimichurri sandwich draws inspiration from this iconic Argentine classic while keeping the prep simple and fast.

Steak Chimichurri Sandwich Recipe: Juicy, Herby, and Easy to Make