Description
This juicy steak chimichurri sandwich combines herb-marinated flank steak with a vibrant green chimichurri sauce on toasted rolls. A bold, fast meal!
Ingredients
1 cup chopped parsley
1/2 cup chopped cilantro
1 tbsp oregano
1 green onion, sliced
5 garlic cloves, minced
1 tsp lemon zest
3/4 cup olive oil
1/4 cup red wine vinegar
1/2 tsp kosher salt
1 lb skirt or flank steak
Fresh black pepper
2 sandwich or hoagie rolls
Instructions
1. In a bowl, combine herbs, garlic, lemon zest, oil, vinegar, and salt to make chimichurri.
2. Reserve 1/4 cup of sauce for marinating.
3. Season steak and coat with reserved chimichurri.
4. Let marinate 20–60 minutes at room temp.
5. Broil steak 5–6 min per side until medium-rare.
6. Let steak rest under foil for 10 minutes.
7. Toast the rolls.
8. Slice steak thinly against the grain.
9. Spread remaining chimichurri inside toasted rolls.
10. Fill with sliced steak and more sauce.
11. Serve immediately with extra sauce on the side.
Notes
Use skirt or flank steak for best tenderness.
Adjust garlic and herbs in chimichurri to taste.
Try adding provolone or manchego cheese.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Broiled
- Cuisine: Argentine-American
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 1g
- Sodium: 320mg
- Fat: 38g
- Saturated Fat: 7g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg