Name: Steak and Chimichurri Sandwich
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 1
Cuisine: BBQ
Ingredients: 1 New York strip steak; 1 Tbsp kosher salt; 2 tsp pepper; 1 tsp garlic powder; 2 large slices of sourdough bread; 2 slices Provolone cheese; 1 caramelized onion; 1/4 Cup chimichurri; 1 white onion; 2 Tbsp butter; 1 tsp salt; 1/2 Cup chopped parsley; 2 cloves garlic, minced; 1/2 shallot, minced; 1/2 Cup olive oil; 2 Tbsp red wine vinegar; 1 tsp dried oregano; 1 tsp red chili flakes; 1/2 tsp salt; 1/2 tsp pepper

This steak and chimichurri sandwich is one of the best things I’ve eaten in a long time! I was planning on making a New York strip steak with a side of that herbaceous sauce, but wanted to do something extra with it. Putting steak slices on a sandwich with toasted bread, melted provolone cheese, and topped caramelized onion and chimichurri sauce was perfection! Let me walk you through the process

Ingredients for the Best Steak Sandwich

Up close and personal with the steak sandwich.

Strip steak
Sourdough bread
Provolone cheese
Caramelized onions – full recipe here
Chimichurri sauce – full recipe here
Salt
Pepper
Garlic powder
Mayonnaise – for spreading on the bread before grilling

Which Steak to Use for Steak Sandwiches

For this steak sandwich recipe, I’m using a New York strip steak. Strip steak comes from the short loin of the cow and is a leaner cut and provides a bold, beefy flavor. One steak will be sufficient for the sandwich.

Ribeye steaks are great for steak sandwiches as well. Ribeye will be more tender and provides a rich flavor due to the fat content of the cut. Ultimately, it comes down to a matter of preference. With that said, feel free to substitute ribeye for strip steak in this recipe.

Seasoning the Steak

Beef only needs simple flavors to elevate it’s taste. Using a blend of kosher salt, pepper, and garlic powder will do the trick. Sprinkle the steak with a mix of one tablespoon of kosher salt, two teaspoons of pepper, and a teaspoon of garlic powder. Apply evenly on all sides of the steak.

What is the Best Way to Cook Steak?

My absolute favorite way to cook steaks is to reverse sear. I have an entire post dedicated to this subject. Essentially, reverse searing is the method of slow cooking the meat first, then searing to finish it off. When slow cooking, infusing smoke from oak wood elevates the steak flavor. Smoke the steak at 225 degrees using indirect heat.

Once the steak reaches an internal temperature between 120 to 125 degrees, remove from the grill and sear on a preheated hot surface. This can be done on a separate grill or griddle at at temperature of at least 500 degrees. Searing can be done directly on grill grates or on a hot, even surface of a griddle or skillet. I prefer skillet or griddle with a little avocado oil to get an even crust on the steak. Sear for a minute on each side.

Why You Should Rest Steak Before Slicing

With the steak fully cooked, it is important to let it rest for 10 minutes before slicing. The reason is because as meat gets cooked, juices are loose and flowing inside. Letting the meat rest will allow those flavorful juices to settle in and distribute evenly. Otherwise, slicing into the steak immediately will make the juices come flowing out and the flavor goes with it.

Make sure to slice against the grain for a better bite. You do this by seeing the direction of the tiny lines in the meat and slicing across them.

Making the Chimichurri

Chimichurri sauce mixed in a small bowl.

The other headliner of the steak and chimichurri sandwich is the chimichurri itself. This sauce is perfect for steaks and provides a bold, savory, and herbaceous flavor. It’s also quick and easy to make. To do this, simply prep the ingredients listed in this recipe (such as parsley, garlic, and shallots) and mix them altogether. You can make chimichurri sauce either ahead of time or while the steak is smoking on the grill.

Making the Caramelized Onions

Caramelized onions coming off the skillet.

This is also another easy recipe that requires only three ingredients: white onion, butter, and salt. For this steak sandwich, one whole onion will do. It may sound like a lot, but the onion begins to shrink significantly during the caramelization process.

Slice onion in half and then cut into pencil thin, long pieces. Place into skillet over medium-high heat with two tablespoons of melted butter and a 1/2 teaspoon of salt. Cook like this for five to ten minutes until the onions start to become translucent and brown. Once this happens, reduce to medium-low heat, stirring occasionally until onions are nice and brown from caramelization. This process will take 45-50 minutes.

These caramelized onions can be made ahead of time and placed in the refrigerator up to a couple of days beforehand. Simply reheat in the microwave for 30 seconds. Find the full recipe here.

Toasting the Sourdough Bread

With the grill still hot, take a couple of long slices of sourdough bread and spread mayonnaise on both sides. Place directly on grill or in skillet and let cook for 30 seconds on each side or until the side is toasted to your liking. Flip over and repeat.

How to Make the Steak and Chimichurri Sandwich

Steak and chimichurri sandwich just waiting to be devoured!

With all of the ingredients prepped, now the time has come to assemble the steak and chimichurri sandwich! Start by taking one slice of the toasted sourdough bread and placing two slices of provolone cheese on there. Make the cheese melty by using a food torch or putting the bread with provolone cheese in the broiler.

Next, layer on the caramelized onions. Then place on your slices of steak. I make two rows of steak slices because I like to party. Top with chimichurri sauce and the other piece of toasted sourdough. Cutting the long sandwich in half is optional. Take a bite and let the savory, satisfying flavors hit your taste buds and blow your mind!