Steak Sandwich with Chimichurri
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This steak sandwich features juicy grilled steak, fresh chimichurri sauce, lettuce, roasted red peppers, and crusty French bread. The combination of grilled beef and bright, garlicky chimichurri makes an easy sandwich that tastes much more special than the work it takes. It’s a great choice for lunch, dinner, game day, or using leftover steak.
Looking for more easy grilled recipes and sandwiches? Be sure to try Grilled Chicken Shawarma Skewers, Steak Sliders, Braised Pulled Pork Sandwich, Fried Egg Bacon Avocado Grilled Cheese, and Sloppy Stromboli Joe Sandwiches on Call Me PMc.
Why You’ll Love This Steak Sandwich
A good steak sandwich starts with good steak, but the toppings are what make this one stand out.
I layer grilled steak with fresh chimichurri, lettuce, and roasted red peppers on toasted French bread. The chimichurri adds fresh parsley, garlic, oregano, olive oil, vinegar, and a little heat.
The result is a hearty grilled steak sandwich with plenty of flavor and texture.
And the best part? The steak cooks on the grill in just a few minutes.
What Makes This Steak Sandwich So Good
The steak: Flat iron steak is my first choice because it cooks quickly and has great flavor. Sirloin is another good option.
The chimichurri: Fresh parsley, garlic, oregano, olive oil, vinegar, and red pepper flakes make a bright sauce that works especially well with grilled beef.
The bread: French bread gives the sandwich enough structure to hold the steak and toppings. Hoagie rolls, ciabatta, or sourdough also work well.
The toppings: Lettuce and roasted red peppers add freshness and texture, but you can customize the sandwich with your favorite toppings.
The Best Steak for a Steak Sandwich
I like flat iron steak for this recipe, but sirloin is an easy substitute.
Flat iron steak has good beef flavor and cooks quickly. Sirloin is also a practical choice because it is easy to find and works well on the grill.
You can also use ribeye if you want a richer sandwich. Look for a steak with some marbling because the fat adds flavor and helps keep the meat juicy.
How to Make a Steak Sandwich
The full, printable recipe is at the bottom of this post.
- Bring the steak to room temperature
Take the steak out of the refrigerator about 30 minutes before cooking.
- Make the chimichurri
Add parsley, oregano, and garlic to a food processor and pulse until finely chopped. Transfer the mixture to a bowl and stir in olive oil, vinegar, salt, black pepper, and red pepper flakes.
- Season the steak
Rub both sides of the steak with salt, pepper, and minced garlic.
- Grill the steak
Preheat your grill to about 450°F. Grill the steak for about 3 to 4 minutes on the first side. Flip and continue grilling for another 3 to 4 minutes, or until it reaches your preferred doneness.
- Let the steak rest
Transfer the steak to a cutting board and let it rest before slicing.
This is an important step. Resting gives the juices time to redistribute so they don’t immediately run out when you cut into the steak. - Toast the bread
While the steak rests, toast or grill the French bread if desired.
A little toasted texture makes the sandwich even better and helps the bread stand up to the chimichurri. - Assemble the sandwich
Slice the steak thinly against the grain. Layer the steak, chimichurri, lettuce, roasted red peppers, and any additional toppings onto the bread. Serve immediately.
How to Cook Steak on the Stovetop
- Griddle or Skillet. Heat your pan or griddle until hot. Once the pan is hot, add oil. When the oil is hot, add the steak and leave it alone. Don’t touch it until you flip it after 2 to 3 minutes.
- Sear the steaks over very high heat, then reduce the heat and cook to your desired doneness. For beef, internal temperature: Rare: 135-140°F, Medium Rare: 140°, Medium: 150-155°, Well Done: 165°.
Steak Sandwich Toppings
There are plenty of ways to change up this sandwich. Try:
- Roasted red peppers
- Lettuce or mixed greens
- Sliced tomatoes
- Thinly sliced onions
- Provolone cheese
- Mozzarella
- Blue cheese
- Fried egg
- Sautéed mushrooms
- Caramelized onions
- Pickled onions
- Horseradish sauce
- Pesto
- Remoulade
The chimichurri is my favorite sauce for this sandwich, but don’t be afraid to switch it up.
Steak Sandwich with Chimichurri
Chimichurri is especially good with grilled beef because the fresh herbs and vinegar balance the richness of the steak.
You can make the sauce ahead of time, too. Keep it refrigerated in an airtight container and bring it to room temperature before serving if you prefer a softer, more pourable sauce.
You can also use leftover chimichurri with grilled chicken, pork, vegetables, roasted potatoes, or other grilled meats.
Tips for the Best Steak Sandwich
Don’t overcook the steak. Steak cooks quickly, especially on a hot grill. Keep an eye on it.
Use a thermometer. Grill temperatures and steak thickness vary. A thermometer gives you much more control than a cooking time alone. Cooking time varies depending on the steak’s thickness and your grill temperature. (For food safety, the USDA recommends cooking beef steaks to a minimum internal temperature of 145°F and allowing them to rest for at least 3 minutes.)
Let the steak rest. Let the steak rest for a few minutes before slicing.
Slice against the grain. Look at the direction of the muscle fibers and cut across them rather than parallel to them. This makes the steak easier to chew.
Toast the bread. Toasted bread adds texture and helps keep the sandwich from becoming soggy.
Make the chimichurri ahead. You can prepare the sauce before you cook the steak, which makes assembly quick.
Easy Substitutions
Steak: Use flat iron, sirloin, strip steak, or ribeye.
Bread: French bread, hoagie rolls, ciabatta, sourdough, or gluten-free French bread all work.
Greens: Use romaine, leaf lettuce, arugula, spinach, or mixed greens.
Peppers: Roasted red peppers are my favorite, but grilled peppers or fresh sliced bell peppers work, too.
Sauce: Chimichurri is excellent, but pesto, horseradish sauce, remoulade, or your favorite steak sauce can be used.
Low-carb option: Skip the bread and serve the steak, chimichurri, lettuce, and peppers as a lettuce wrap or salad.
Frequently Asked Questions
Flat iron steak and sirloin are both excellent choices. They cook quickly, slice well, and have plenty of beef flavor. Ribeye and strip steak are also good options.
Don’t overcook the steak, let it rest after grilling, and slice it thinly against the grain. These three steps make a big difference in the finished sandwich.
Yes. You can make chimichurri ahead of time and refrigerate it in an airtight container. Bring it to room temperature before serving if desired.
Absolutely. This is a great way to turn leftover grilled steak into another meal. Slice the steak thinly and warm it gently before assembling the sandwich.
French bread, hoagie rolls, ciabatta, and sourdough are all good choices. Choose bread with enough structure to hold the steak, sauce, and toppings.
Yes. Use your favorite gluten-free French bread or another gluten-free roll.
What to Serve with a Steak Sandwich
A steak sandwich makes a hearty meal on its own, but you can add a simple side for a larger dinner.
Try serving it with:
- Chicken Dip
- Potato salad
- Roasted potatoes
- Sweet potato fries
- Pasta salad
- Green salad
- Coleslaw
- Roasted vegetables
- Fresh fruit
- Pickles
More Sandwich Recipes
If you like hearty sandwiches, check out more sandwich recipes from Call Me PMc. Sandwiches are an easy way to turn simple ingredients into a complete meal, and they’re especially useful when you have leftover meat.
Final Thoughts
This Steak Sandwich is one of those recipes that proves a great sandwich doesn’t need a long ingredient list. Grill the steak, make the chimichurri, toast the bread, and add your favorite toppings.
The combination of juicy steak, fresh chimichurri, roasted red peppers, and crisp lettuce gives every bite plenty of flavor and texture. Keep this recipe in mind the next time you have steak to grill or leftovers waiting in the refrigerator.
Steak Sandwich
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Ingredients
- 1 pound flat iron steak or sirloin steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 clove garlic clove minced
- 5 medium lettuce any variety
- 1 medium roasted red peppers
- 1 large French bread or gluten-free French bread
- any toppings or condiments you want
Chimichurri
- 1 cup fresh parsley firmly-packed cup, trimmed of stems
- 3 or 4 medium garlic clove
- 1 tablespoons crushed dried oregano fresh or 1 teaspoon dried (but fresh is better)
- ⅓ cup olive oil
- 2 tablespoons white wine vinegar or red wine vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- ⅛ teaspoon red pepper flakes
Instructions
Chimichurri
- Add the parsley, fresh oregano, and garlic to a food processor and pulse several times to chop finely. Spoon the mixture into a bowl and stir in olive oil, vinegar, salt, pepper, and red pepper flakes. Taste and adjust seasonings if necessary.
- Serve immediately or refrigerate. You can serve it chilled or room temperature. Store in an airtight container in the refrigerator for one week.
Steak
- Set steak out at least 30 minutes before cooking to come to room temperature. Preheat grill 450 degrees.
- Rub salt, pepper, and garlic into both sides of the steak.
- Grill 3 to 4 minutes on the first side, season top side, and flip steak. Grill 3 to 4 minutes more or until the desired doneness. Transfer from the grill and allow to sit before slicing.
- While the steak is resting, toast or grill bread, if desired.
Assemble
- Slice steak. Add steak, sauce, lettuce, peppers, and any other toppings to your sandwich.
Nutrition
This is one of the first recipes I posted on this site in July 2012. Recently, I updated this post from the original version. I made photos and simplified the recipe instructions.
Super delicious and easy! Loved the recipe
You were my most clicked! I featured you today
Yum! I love that you grilled the french bread too. Thanks for linking up at Pin It Thursday!
This sandwich looks sooo good! I'm really hungry now!!! Hopped over from Pin It Thursday and I'm happy to be your newest follower. Would love to have you stop by for a visit and follow me back. Blessings ~ Judy http://www.vintagestreetdesigns.com
Good thoughts and grat sandwich. Cheers