This Chimichurri Steak Sandwich is a simple and easy meal that can feed your entire family. Grill filets over the flames while frying some thin slices of onions, then make my favorite version of chimichurri and start building a sandwich. Don’t forget that horseradish aioli, and you have a winner!
Why You’ll Love Chimichurri Steak Sandwich
Some people say less is more– I say more is more! If you love savory recipes with maximum flavor, this is one of the best sandwiches you can cook. Create this jaw-dropping meal for dinner tonight because with it you’ll secure your title as king of the grill.
Chimichurri sauce is known for its bold, bright, spicy flavor. It was a perfect match for the steak slices and fried onions in this Chimichurri Steak Sandwich. Grill bread and melt some cheese and you have all the perfect ingredients to finish off the sandwich.
For more with chimichurri, check out my Skewered Picanha with Bone Marrow Chimichurri, Spiced Lamb Kebabs with Mint Chimichurri and Fire Baked Chimichurri Wings.
With only 15 minutes of prep time and 20 minutes of cooking, you’ll be ready to serve 4 people a delicious meal in no time! So, let’s get to the breakdown:
Recipe Ingredients
There are four different components to this complex, but easy-to-make Chimichurri Steak Sandwich. To prepare the steak, you need 2-3 filets. I like to go with filet mignon because they provide maximum tenderness and flavor, and coat it in my Bourbon Prime Rub and canola oil.
All you need to create my favorite homemade chimichurri recipe is parsley, 3 cloves garlic, Extra-Virgin Olive Oil, Red Wine Vinegar, Red Pepper Flakes, pepper, and a pinch of salt.
I also top the steak with fried white onions coated in Kosher Salt, Garlic Powder, and Black Pepper fried in frying oil.
Finish off the sandwich with toasted ciabatta bread, provolone cheese, and horseradish aioli. If that sounds as delicious to you as it does to me, let’s get started!
How to Make Chimichurri Steak Sandwich
Begin by thinly chopping your white onions. Add them to a paper towel and squeeze out all the excess water. Set to the side to dry out. This is an important step as the water in the onion will cause popping in the oil when we go to fry them. So make sure you don’t skip this step.
Next, add all the ingredients for your chimichurri to a mixing bowl and stir. Set to the side until ready to use. This is something you could prep the night before if you know you’re looking to shorten the cook time of this Chimichurri Steak Sandwich.
Finally, season steaks with oil and generously lather with my Bourbon Prime Seasoning or your favorite steak rub. Set in the fridge until ready to cook.
Preheat a fire for medium-high heat (about 375F). Add a dutch oven or a deep skillet to the fire to preheat.
Add enough oil to the skillet to be 1” high and heat up till 350F. Carefully add your sliced onions to the oil to fry for only 2-3 minutes until golden brown. Do this in batches so as not to overcrowd the skillet. Finally, pull the fried onions out and pat dry. Season with salt, pepper and garlic. Keep warm until serving.
For more with fried onions, check out my Western BBQ Burger, Steak in Beef Tallow and BBQ Steak Sandwich.
Grilling Steaks for our Steak Sandwich
Next, add your filets to the grill and grill steak for 3-4 minutes per side or until they are 120F internal. Once the steaks are done, place steaks on a room temperature surface and let rest for 10 minutes. Finally, slice your ciabatta bread in half and toast it up over the fire.
Once rested, slice up your filets. Next, begin building your Chimichurri Steak Sandwich with the toasted bread slathered with your favorite aioli, sliced steak, and fried onions.
Next, top with melted cheese and then the chimichurri.
Finish off with more aioli on the top bun, and close sandwich. Serve and enjoy!
For more beef recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!
Needing more spice in your life? My spice line can help with that. Check them out here.
Chimichurri Steak Sandwich
Ingredients
Steak:
- 2-3 Filets ideally Filet Mignon
- 2 tbsp Bourbon Prime Rub
- Canola Oil as needed
Chimichurri:
- 1/2 cup Parsley chopped
- 3 cloves Garlic minced
- 3/4 cup Olive Oil
- 1/4 cup Red Wine Vinegar
- 1 tsp of Red Pepper Flakes
- Salt & Pepper to taste
Fried Onions:
- 1 White Onion thinly sliced
- 1 tsp Kosher Salt
- 1 tsp Garlic Powder
- 1 tsp Black Pepper
- Frying Oil
Sandwich:
- 1 Whole Ciabatta Bread
- 3-4 Provolone Cheese Slices
- 3 tbsp Favorite Aioli
Instructions
- Begin by thinly chopping your white onions. Add them to a paper towel and squeeze out all the excess water. Set to the side to dry out. Next, add all the ingredients for your chimichurri to a bowl and mix. Set to the side until ready to use. Finally, lather your steaks with oil and generously season with my Bourbon Prime Seasoning or your favorite steak rub. Set in the fridge until ready to cook.
- Preheat a fire for medium high heat (about 375F). Add a dutch oven or a deep skillet to the fire to preheat.
- Add enough oil to the skillet to be 1” high and heat up till 350F. Carefully add your sliced onions to the oil to fry for only 2-3 minutes until golden brown. Do this in batches so as not to overcrowd the skillet. Finally, pull the fried onions out and pat dry. Season with salt, pepper and garlic. Keep warm until serving.
- Next, add your filets to the grill and cook for 3-4 minutes per side or until they are 120F. Once the steaks are done, pull off and let rest for 10 minutes. Finally, slice your ciabatta bread in half and toast it up over the fire.
- Once rested, slice up your filets. Next, begin building your sandwich with the toasted break slathered with your favorite aioli, sliced steak, fried onions, melted cheese and chimichurri. Finish off with more aioli on the top bun. Serve and enjoy!
What’s your recipe for your horseradish airline? I’ve seen several different ways to make it. Thanks in advance.
I have an aioli recipe as part of my Leaning Salmon with Roasted Garlic Aioli recipe (https://overthefirecooking.com/leaning-salmon-with-roasted-garlic-aioli/). You could edit that recipe a bit for horseradish. Maybe add a little less garlic and then add in horseradish.
*Aioli