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!

Chimichurri Steak Sandwich being held close to the camera to show the assembly of the sandwich.

Why You’ll Love Chimichurri Steak Sandwich

The onions frying for the 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.

A close up shot of the Chimichurri steak 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. I also listed out all of my Best Chimichurri Recipes here!

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. 

The raw filets hitting the grill.

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.

All the Chimichurri ingredients on a cutting board, ready to be mixed together.

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

Thinly slicing the onions.

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.

The mixed ingredients for the Chimichurri.

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.

Seasoning the filet mignons with Bourbon Prime Seasoning.

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.

Frying the onions for the Chimichurri Steak Sandwich.

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

The filet mignons grilling over the fire.

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.

The sliced steak, ready to be assembled into the Chimichurri steak sandwich.

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.

Placing the fried onions on the steak sandwich.

Next, top with melted cheese and then the chimichurri.

Adding Chimichurri to the steak sandwich.

Finish off with more aioli on the top bun, and close sandwich. Serve and enjoy!

One final shot of the sliced and served Chimichurri steak sandwich.

More Sandwich Recipes

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Chimichurrie Steak Sandwich being held close to the camera to show the assembly of the sandwich.

Chimichurri Steak Sandwich

Chimichurri Steak Sandwich for everything you love about steak and chimi, now in a handheld version.
Author:Derek Wolf
5 from 1 vote
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Lunch, Main Course
Cuisine: American
Servings: 4 People

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!

Video

Nutrition

Calories: 1115kcal | Carbohydrates: 61g | Protein: 94g | Fat: 53g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 31g | Cholesterol: 207mg | Sodium: 1594mg | Potassium: 2014mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1142IU | Vitamin C: 18mg | Calcium: 227mg | Iron: 4mg

Derek Wolf

Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!

5 from 1 vote (1 rating without comment)

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Comments

  1. What’s your recipe for your horseradish airline? I’ve seen several different ways to make it. Thanks in advance.