Chimichurri Steak Sandwich

After making these chimichurri steak fries last week I wondered if many of the same ingredients might be assembled into a sandwich. After doing just that I realized that if my life actually depended on it, I do not think I could choose which I liked more.

The next time I decide to make either, I might just go all in and make both. Don't you dare judge me until you've made them yourself.

The star of this show is perfectly cooked filet mignon, sliced very thin and then piled as high as you like onto a toasted roll. The perfectly cooked part is thanks to the reverse sear method, a foolproof way to get an evenly cooked steak with a gorgeously crisp crust.

A thick slather of garlic aioli and plenty of herby chimichurri add bright, creamy flavor and even though you could stop there, a few slices of melty provolone move this sandwich into territory that might be considered vaguely inappropriate in polite circles. No worries. Just don't eat it in polite circles.

Ingredients needed to prepare this sandwich

• French rolls - or any kind of hoagie roll or sturdy bread
• Filet mignon. You can, of course, substitute any kind of steak you like but the buttery tenderness of filet is a serious treat.
• Chimichurri sauce. This magical green sauce is made from parsley, cilantro, cumin, garlic, salt and pepper, red wine vinegar, and olive oil. Dump everything into a blender or food processor and puree it into a vibrant, bright green sauce that adds instant flavor to anything, but is especially good on steak.
• Garlic aioli. Simply mix lemon juice, garlic, paprika, salt, pepper, and mayo and slather it with complete abandon.
• Provolone. Other great options are Monterey jack, Swiss, fontina, or havarti.

How to make chimichurri steak sandwiches

Step #1: Salt the steak

At least three hours, and up to 12 hours, before you plan to cook the steak, sprinkle it generously with salt and let it rest in the refrigerator for a few hours. This allows the salt to sink into the meat, flavoring it from the outside in.

Step #2: Make the chimichurri sauce

Making chimichurri sauce really is just a matter of adding all the ingredients to a blender or a food processor and blending it up into a sauce. Whether you use a blender or a food processor is a matter of preference based on your desired texture. We like our chimichurri to be on the chunky side, so I generally use a food processor. If you prefer it to be smoother, use a blender.

Also, every ingredient in chimichurri can be adjusted to your personal tastes and preferences, so play around to find what you like.

Step #3: Make the garlic aioli

Pour a bit of lemon juice into a bowl and then grate some garlic into it using a garlic grater. Add some salt, pepper, paprika, and dijon mustard. Let it sit for a few minutes so the acid in the lemon juice mellows the garlic. Stir in some mayo and you're done. Pop it in the refrigerator until you're ready to slather it onto the sandwiches.

Step #4: Cook the steak

Remove the steak from the marinade and pat it dry. Set it on a rack inside a broiler pan or on a wire rack set inside a rimmed baking sheet. Cook the steak in the oven until it reaches an internal temperature that's 10 degrees less than what you're aiming for.

So, if you want your steak to be medium rare (130 degrees F) , cook it in the oven to 120 degrees F. You'll find a list of steak temperatures below.

Set a cast iron pan on the stovetop over high heat. When the pan is really hot, add no more than a tablespoon of canola, vegetable, or grape seed oil to the pan. Add the steak. Sear the steak in the hot pan for about 2 minutes, flipping it over every 20 to 30 seconds.

The steak is done when it's reached the internal temperature you prefer and has formed a gorgeous crust on the outside.

Remove the steak from the pan and set it on a cutting board. Allow it to rest for at least 10 minutes before cutting. While the steak rests, toast the rolls.

Step #5: Toast the rolls:

Add about a tablespoon of butter to a non-stick skillet and set it over medium heat. Slice two rolls in half, lengthwise. When the butter has melted, add the rolls to the pan cut side down. Press the rolls down a bit so the cut surface is resting flat on the bottom of the skillet and heat until they are a rich golden brown.

Step #6: Build the sandwiches!

The moment you remove the warm toasted rolls from the skillet, lay a couple of slice of provolone over them. The heat from the rolls will melt the cheese slightly, adhering it to the bread.

Spread a thick layer of garlic aioli over one side.

Cut the steak into very thin strips and pile it onto the sandwich.

Spoon a generous amount of chimichurri sauce over the steak.

Place the top of the roll over the filling, cut it in half, and dig in.

Internal temperatures for steak

It's important to note that the USDA recommends a minimum internal temperature of 145 degrees F for beef. However, many people (including me) prefer their steaks to be cooked to a lower temperature. 

• Rare: 120-125°F (52-54°C) Cool red center
• Medium rare: 130-135°F (54-57°C) Warm red center
• Medium: 140-145°F (60-63°C) Warm pink center
• Medium well: 150-155°F (66°C) Slightly pink center
• Well done: 160-165°F (71°C) Little or no pink

Use a digital meat thermometer to test the internal temperature of a steak. I've used this thermoworks digital thermometer for years and absolutely love it because it gives me an immediate accurate reading.

If you give this recipe a try, let me know! Scroll down to leave a comment and rate it!