This Steak and Chimichurri Sandwich is a perfect blend of bold flavours, crispy textures, and juicy, tender steak. With a golden, buttery baguette, rich melted cheese, and a fresh, herb-packed chimichurri sauce, every bite is bursting with flavour. Whether you’re making it for a weekend lunch, a casual dinner, or impressing guests, this sandwich is guaranteed to satisfy.
Looking for similar recipes? You'll love my Reverse Seared Steak recipe or my Red Wine Boneless Lamb Shank recipe.
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Why you need to make this Steak and Chimmichuri Sandwich
- Perfectly Balanced Flavours: The combination of juicy steak, creamy cheese, crispy bread, and zesty chimichurri makes for a sandwich that is both rich and refreshing. The fresh herbs, garlic, and chilli in the chimichurri add the perfect contrast to the buttery, savoury steak.
- Quick and Easy Gourmet Meal: This recipe is simple enough to whip up in under 30 minutes but delivers restaurant-quality results. Perfect for an elevated lunch or a satisfying dinner when you’re short on time.
- Customisable to Your Preferences: You can easily swap out ingredients to suit your taste—choose your favourite cheese, adjust the spice level in the chimichurri, or use a different cut of steak for a slightly different texture.
Ingredients
- Baguette (Sourdough): Provides a crispy, crunchy base that holds up well against the juicy fillings without becoming soggy.
- ye Fillet Steaks: A tender, flavourful cut of beef that cooks quickly while remaining juicy and soft.
- Butter: Adds richness and helps achieve a perfectly toasted, golden-brown crust on the baguette.
- Jarlsberg Cheese (or any preferred cheese): Melts beautifully, adding a creamy, nutty flavour that complements the steak.
- Olive Oil: Used for both searing the steak and binding the chimichurri sauce together.
- Mayonnaise: Adds a creamy layer to the sandwich, enhancing the overall texture and flavour.
- Sea Salt Flakes & Pepper: Essential for seasoning the steak and bringing out its natural flavour.
Chimmichuri Ingredients
Parsley: Brings freshness and vibrancy to the sauce.
Red Chilli: Adds a gentle heat without overpowering the other ingredients.
White Balsamic Vinegar (or White Wine Vinegar): Provides acidity to balance the richness of the steak and cheese.
Garlic & Shallot: Contribute depth of flavour and a slight sharpness that enhances the sauce.
Dried Oregano: Brings a mild, earthy flavour to the chimichurri.
Extra Virgin Olive Oil: Helps blend the ingredients together, giving the sauce its signature texture.
See recipe card for quantities.
Hint: Once the steak is cooked, let it rest for at least 5 minutes before slicing. This allows the juices to redistribute, ensuring every bite is tender and flavourful.
Substitutions
Swap the Steak for Chicken or Portobello Mushrooms: If you’re not a beef eater, grilled chicken breast or roasted portobello mushrooms make great alternatives.
Try a Different Cheese: Swap Jarlsberg for cheddar, gouda, or provolone, depending on your preference for meltiness and flavour.
Make It Spicier or Milder: Adjust the amount of red chilli to increase or decrease the heat level in the chimichurri.
Variations for Steak and Chimichurri Sandwich
Garlic Butter Steak Sandwich: Instead of regular butter, mix garlic into melted butter before toasting the baguette for an extra flavour boost.
Smoky BBQ Steak Sandwich: Add a layer of smoky barbecue sauce for a sweet and tangy twist.
Caramelised Onion Upgrade: Slow-cook onions in butter until golden and soft, then add them to the sandwich for extra depth and sweetness.
Storage
This sandwich is best enjoyed fresh, but if you have leftovers, wrap them tightly in foil and store them in the fridge for up to 24 hours. To reheat, place in an oven at 160°C for 5 minutes or in an air fryer for a few minutes to crisp up the bread again. Avoid microwaving, as it can make the sandwich too soft.
Top Tip for Steak and Chimichurri Sandwich
Toasting the baguette in butter on a pan before assembling the sandwich gives it the perfect crunch while keeping the inside soft and chewy.
FAQ
Can I make the chimichurri ahead of time?
Yes! Chimichurri actually tastes better when it has time to sit, so feel free to make it a day in advance and store it in the fridge.
What’s the best way to reheat this sandwich?
For best results, reheat in an oven or air fryer at 160°C for 5 minutes to keep the bread crispy. Avoid microwaving, as it can make the bread soggy.
Can I use a different type of bread?
Absolutely! Ciabatta, focaccia, or even a sturdy sourdough roll would work well for this sandwich.
Related
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Steak Sandwich with Chimmichuri
Ingredients
- 1 baguette sourdough
- 2 eye fillet steaks
- 2 tablespoon butter
- 2 - 4 slices cheese I used Jarlsberg
- 1 tablespoon olive oil
- 2 tablespoon mayonnaise
- sea salt flakes
- pepper
For the chimmichuri
- ⅓ cup parsley finely chopped
- 1 red chilli deseeded, finely chopped
- 2 tablespoon white balsamic vinegar or white wine vingegar
- 1 garlic clove minced
- 1 small shallot finely chopped
- ½ teaspoon sea salt flakes
- 1 teaspoon oregano dried
- ⅓ cup olive oil extra virgin
Instructions
- Begin by mixing all the chimmichuri ingredients in a small bowl. Leave to the side.
- Bring a large pan to medium/high heat with 1 tablespoon of olive oil. Cook the steaks for a couple of minutes on each side. Leave aside to rest for 5 minutes then slice up.
- Meanwhile, bring the pan down to medium heat and melt the butter. Slice the baguette into sandwiches and place flat side down in the pan, grill until golden and crispy.
- Bring an oven grill to high temp, spread mayo over each sandwich, top with the sliced steak, chimmichuri and cheese slices then place under the grill for a minute or so, until the cheese has melted.
- Serve immediately and enjoy!
Bella
The absolute best steak sandwich!!!