Chimichurri Steak Sandwich

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Recipe Intro From gourmetghettos

Bold, juicy, and unapologetically messy, this chimichurri steak sandwich is all about flavor and texture. Thanks to my Frigidaire 4-Door French Door Refrigerator, I can keep the herbs ultra-fresh and the steak perfectly chilled until I’m ready to sear. With customizable cooling zones and sleek storage, it's made for kitchen moments just like this.

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  • Recipe Card
Prep time: 20mins
Cook time: 20mins
Serves or Makes: 2 servings

Recipe Card

ingredients

Chimichurri:

  • 1/2 cup finely chopped fresh parsley
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon (about 3 cloves) minced garlic
  • Juice of 1 large lemon
  • 1/2 cup olive oil
  • 1 tablespoon red wine vinegar
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Paprika, to taste
  • Red chili flakes, to taste

ingredients

Sriracha Mayo:

  • 1/2 cup mayonnaise
  • 2 tablespoons sriracha, adjusted to taste

ingredients

Steak:

  • 1 ribeye steak
  • 1 - 2 tablespoons unsalted butter
  • 1 sprig rosemary
  • 1 garlic clove, smashed
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

ingredients

For Assembly:

  • 1 French loaf (or 2 crusty sandwich rolls)
  • Freshly grated parmesan cheese
  • 2 - 4 slices mild cheddar cheese
  • Handful of potato chips

Method

  • Step 1

    Make the chimichurri: In a bowl, stir together parsley, red onion, and garlic. Add lemon juice, olive oil, red wine vinegar, and season with salt, black pepper, paprika, and chili flakes to taste. Mix well and set aside.

  • Step 2

    Make the sriracha mayo: In a small bowl, combine mayonnaise and sriracha. Stir until smooth. Taste and adjust the spice level as needed.

  • Step 3

    Cook the steak: Season ribeye with salt and pepper. Sear in a hot skillet with butter, rosemary, and smashed garlic until cooked to your desired doneness. Let the steak rest before slicing it thinly.

  • Step 4

    Lightly toast the French loaf or sandwich rolls.

  • Step 5

    Assemble the sandwich: Spread a layer of sriracha mayo on the bottom half of the bread. Pile on the sliced steak and top with cheddar cheese. Melt the cheese under a broiler or in a hot skillet.

  • Step 6

    Spoon chimichurri over the melted cheese, sprinkle with parmesan, and top with a handful of potato chips. Spread more sriracha mayo on the top slice of bread and close the sandwich.

  • Step 7

    Slice and enjoy immediately while warm and crispy.