Chimichurri Sandwich

This sandwich is the perfect vehicle to showcase chimichurri and a quality steak.

2 sandwiches

Time: 30 mins

By Ethan Chlebowski

Every summer I get obsessed with chimichurri for a couple of weeks. Why? It pairs perfectly with seared meats. Here’s one of my favorite ways to pair the two.

Ethan Chlebowski

Ethan Chlebowski

CREATOR

Ingredients

  • Steak

    • ribeye
      226 g1/2 lb
    • salt
      a sprinkle
    • cooking oil
      a drizzle
  • Sandwich components

    • ciabatta rolls
      2
    • mayonnaise
      to taste
    • arugula
      a handful
  • Chimichurri sauce

    • parsley
      , minced
      1 bunch
    • olive oil
      75 g3 parts
    • red wine vinegar
      20 g1 part
    • garlic
      , minced
      2 cloves
    • dried oregano
      a sprinkle
    • red pepper flakes
      a sprinkle
    • salt
      to taste
    • black pepper
      to taste

Method

Step 1: Dry brine the steak

Add a generous sprinkle of salt to both sides of your steak. Let it rest uncovered in the fridge until ready to cook (this can also be done in advance overnight).

Step 2: Make the chimichurri sauce

Place a bowl on a scale and combine all the chimichurri ingredients. Mix them together and adjust the taste with extra salt, vinegar, or spices as necessary. Keep in mind, the chimichurri should have a strong acidity, herbaceous flavor, and a slight spiciness to complement the steak sandwich.

Step 3: Sear the steak

First, preheat a pan on high heat on the stove, aiming for at least 400° F/204° C. Then, add a drizzle of oil to the pan. Place the steak in the pan, pressing it down to ensure good contact during .

  • Turn the steak as needed until a nice brown crust forms on the outside, checking the internal temperature intermittently with a thermometer.

Once the internal temperature reaches 130° F/54° C, remove the pan from the heat. Allow the steak to rest for at least 6-8 minutes before slicing it into thin strips for the sandwiches.

Step 4: Toast the buns & assemble

While the meat is resting, slice and toast the ciabatta bread.

To assemble the sandwiches, spread some mayo on both slices of bread, then add chimichurri to the bottom slice. Next, add a layer of arugula, followed by slices of steak. Finally, top it off with more chimichurri and the second slice of bread. Enjoy.

LET'S COOK!

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