Chimichurri Steak Sandwich

PREP TIME: 20 minutes | COOK TIME: 10 minutes

Chimichurri Steak Sandwich

Are you ready to meet your new favorite sandwich? This Chimichurri Steak Sandwich is full of incredible flavor, and is so easy to make! Perfectly grilled flank steak is paired with a vibrant homemade chimichurri that’s bursting with fresh herbs, garlic, and a hint of jalapeño. Layer them up on grilled ciabatta with melted provolone cheese and crisp arugula – it’s the perfect combo of crunchy, juicy, and fresh! Serve these at your next cookout or for an easy weeknight summer dinner.

AUTHOR: broccyourbody

Chimichurri Steak Sandwich

PREP TIME: 20 minutes

COOK TIME: 10 minutes

SERVES: 4

TIME: 45 minutes

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Ingredients

For the Chimichurri:

1 cup finely chopped fresh cilantro
1/2 cup finely chopped fresh parsley
2 garlic cloves, minced
1/3 jalapeño, minced (seeded for less heat)
1/3 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1/4 teaspoon kosher salt

For the sandwiches:

1 1/2 lbs. flank steak or strip steak
1/2 teaspoon kosher salt
1 tablespoon Harmony All-Purpose Blend
1 14-oz. ciabatta loaf (or 4 mini ciabatta loaves), cut in half horizontally
4 slices provolone cheese
2 cups fresh arugula
Extra virgin olive oil for drizzling
Salt and freshly ground black pepper to taste

Instructions

Make the chimichurri: In a medium bowl, combine the cilantro, parsley, garlic, jalapeño, olive oil, red wine vinegar, and salt. Cover and refrigerate until ready to serve. This can be made a day ahead of time if kept refrigerated!
Pat the flank steak dry with paper towels. Season on both sides with the salt and Harmony All-Purpose Blend.
Preheat your grill or grill pan to medium-high heat. Grill the flank steak for 5-7 minutes per side for medium-rare, or longer for desired doneness.
Transfer the steak to a cutting board and let rest for 5-10 minutes before slicing into thin strips against the grain.
While the steak cools, grill both halves of the ciabatta, cut side-down, for 1-2 minutes until toasted. Flip the ciabatta over and place it on the top rack of the grill (or the cooler side of a charcoal grill) and top each half with the sliced provolone. Cover the grill for 2 minutes until the cheese is melted.
Assemble the sandwiches: Arrange the sliced steak on the bottom piece of ciabatta. Drizzle on a generous amount of chimichurri. Top with arugula, a drizzle of olive oil, and a little salt and pepper. Close the sandwiches, slice in half, and enjoy!

Notes

This sandwich is excellent with a side of crispy potato chips or a light green salad.

5 based on 1 reviews

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WHAT DID YOU THINK OF THIS RECIPE?

Natalie says:

27.06.2025

So yummy! We didn’t have harmony seasoning blend but any herby flavor works. We ended up blending the chimichurri ingredients and it made a nice consistency and added avocado to our sandwiches. Grilled the bread too for texture. So easy!

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Chimichurri Steak Sandwich

PREP TIME: 20 minutes | COOK TIME: 10 minutes

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