Chimichurri Steak Sandwiches

ARGENTINIAN·NON-VEGSource

Grilled steak sandwiches topped with a vibrant, herbaceous chimichurri sauce, perfect for a quick and flavorful meal.

Ingredients

10

CHIMICHURRI

Fresh Parsley

2 cups

Fresh Cilantro

½ cup

Garlic

4 cloves

Red Pepper Flakes

1 tsp

Red Wine Vinegar

¼ cup

Olive Oil

½ cup

Salt

To taste

to taste

STEAK AND SANDWICHES

Flank Steak

1.5 lb

Burger Buns

4 pieces

Butter

2 tbsp

Equipment

Grill

Instructions

1Make the Chimichurri10m

Chop Herbs and Aromatics

Finely chop the fresh parsley and cilantro. Mince the garlic cloves. Combine the chopped herbs, minced garlic, and red pepper flakes in a medium bowl.

Add Liquids and Season

Pour in the red wine vinegar and olive oil. Season with salt to taste. Stir everything together until well combined.

Rest the Chimichurri

Let the chimichurri sit for at least 10 minutes to allow the flavors to meld.

2Prepare and Grill the Steak10m

Prepare the Steak

Pat the flank steak dry with paper towels. Season generously with salt and pepper.

Preheat the Grill

Preheat your grill to medium-high heat.

Grill the Steak

Grill the flank steak for 4-6 minutes per side for medium-rare, or to your desired doneness. Let it rest for at least 5-10 minutes before slicing.

Slice the Steak

Slice the rested steak thinly against the grain.

3Assemble the Sandwiches5m

Toast the Buns

Slice the burger buns in half horizontally. Lightly butter the cut sides and toast them on the grill or in a pan until golden brown.

Layer the Sandwich

Spread a generous amount of chimichurri on the bottom half of each toasted bun. Layer the sliced grilled steak on top of the chimichurri.

Add More Chimichurri

Top the steak with another spoonful of chimichurri.

Finish and Serve

Place the top half of the bun on the sandwich. Serve immediately.