The Grilled Flank Steak Chimichurri Sandwich is a handheld adventure that transforms simple ingredients into a memorable meal. This Argentinian-inspired creation features perfectly marinated and grilled flank steak, vibrant homemade chimichurri sauce, sweet roasted red peppers, and refreshing cucumber slices, all nestled between toasted ciabatta rolls. Perfect for everything from casual lunches to impressive dinner gatherings, this sandwich delivers restaurant-quality flavors with straightforward preparation.
The Perfect Flank Steak Marinade
The foundation of this exceptional sandwich starts with properly marinated flank steak. The meat soaks in a flavor-packed mixture of extra virgin olive oil, red wine vinegar, minced garlic, soy sauce, fresh lime juice, honey, cumin, and paprika. This carefully balanced blend serves two crucial purposes: tenderizing the naturally lean flank steak while infusing it with complex flavors that complement the chimichurri sauce.
The marinade’s combination of acidic ingredients (vinegar and lime juice) breaks down tough muscle fibers, while soy sauce adds depth and helps the meat retain moisture during grilling. The honey provides subtle sweetness that caramelizes beautifully on the grill, while cumin and paprika contribute earthy, smoky notes that enhance the steak’s natural flavors.
Homemade Roasted Red Peppers
While store-bought roasted peppers offer convenience, taking the time to prepare homemade roasted red peppers elevates this sandwich to new heights. Bell peppers roasted at high heat (450°F) develop intense sweetness and subtle smokiness as their skins blacken and blister. The brief steaming period after roasting creates the perfect environment for easy skin removal.
These freshly roasted peppers deliver juicy sweetness that balances the savory steak and tangy chimichurri, creating a harmonious flavor profile that pre-packaged varieties simply can’t match. The tender, caramelized pepper strips add not only flavor but also a silky texture contrast to the sandwich.
Mastering the Grilled Flank Steak
Grilling is the critical technique that transforms the marinated flank steak into sandwich perfection. The direct high heat creates a flavorful crust through caramelization while keeping the interior juicy and tender. For optimal results, the steak should reach medium-rare (130-135°F internal temperature), which preserves its tenderness while ensuring food safety.
The often-overlooked resting period is essential for flank steak, allowing the juices to redistribute throughout the meat rather than running out when sliced. Cutting against the grain breaks up the long muscle fibers, further enhancing tenderness and creating the ideal bite in each sandwich portion.
Authentic Chimichurri: The Heart of the Sandwich
The vibrant chimichurri sauce serves as both marinade component and star condiment in this sandwich. This traditional Argentinian sauce combines fresh parsley, cilantro, garlic, olive oil, red wine vinegar, lemon zest and juice, and red pepper flakes into a bright, herbaceous blend that cuts through the richness of the steak.
Unlike heavy, creamy condiments that can overwhelm sandwich fillings, chimichurri’s oil-based composition adds moisture without sogginess. Its bold, fresh flavor profile provides the perfect counterpoint to the grilled meat, creating a dynamic taste experience with each bite.
Strategic Sandwich Assembly
Thoughtful assembly transforms these quality ingredients into a cohesive sandwich experience. The ciabatta rolls provide the ideal base with their sturdy texture and slight chewiness that stands up to the juicy fillings without becoming soggy. A light toasting adds structural integrity and enhances the bread’s natural flavors.
Starting with a generous layer of chimichurri on the bottom roll ensures flavor in every bite. The steak is arranged next, followed by roasted pepper strips and fresh cucumber slices that add refreshing crunch and temperature contrast. A final drizzle of chimichurri before adding the top roll creates flavor harmony from first bite to last.
Make-Ahead and Serving Suggestions
This sandwich offers excellent make-ahead potential for entertaining or meal prep. The chimichurri sauce can be prepared up to three days in advance, developing even deeper flavor as it rests in the refrigerator. The steak can marinate overnight, intensifying its flavor while saving preparation time on serving day.
For a complete meal, serve alongside crispy potato wedges, a simple arugula salad, or grilled vegetables. A glass of Malbec or craft IPA complements the bold flavors perfectly, creating a dining experience that rivals your favorite gastropub.
Whether you’re looking to elevate your lunch routine or impress dinner guests, the Grilled Flank Steak Chimichurri Sandwich delivers remarkable flavor with approachable techniques. The combination of perfectly grilled meat, vibrant sauce, and thoughtfully selected accompaniments creates a memorable meal worth repeating.
Grilled Flank Steak Chimichurri Sandwich
4
servings24
hours45
minutes24
hours45
minutesThe Grilled Flank Steak Chimichurri Sandwich features tender, marinated flank steak grilled to perfection, layered with a vibrant chimichurri sauce, roasted red peppers, and crisp cucumber slices on a toasted ciabatta roll. It’s a hearty and flavorful sandwich that’s both refreshing and satisfying.
Ingredients
- For the Grilled Flank Steak
2 pounds flank steak
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
3 cloves of garlic, minced
2 tablespoons soy sauce
1 lime, juiced
1 tablespoon honey
1 tablespoon cumin
1 tablespoon paprika
to taste, salt and ground black pepper
- For the Chimichurri Sauce
1 cup parsley, freshly chopped
1/2 cup cilantro, freshly chopped
3 cloves of garlic, minced
1/2 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 lemon, zested and juiced
1/2 teaspoon red pepper flakes
to taste, salt and ground black pepper
- For the Sandwich
4 ciabatta rolls
2 large red bell peppers
1 small cucumber, thinly sliced
extra virgin olive oil
Directions
- Marinate the Steak:
Mix the extra virgin olive oil, red wine vinegar, minced garlic, soy sauce, lime juice, honey, cumin, paprika, salt, and pepper. Whisk until well combined.
Place the flank steak in a resealable bag or shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal and refrigerate overnight for the best result. - Roast the Peppers:
Preheat your oven to 450°F (230°C) or set your broiler to high.
Place the whole red bell peppers on a baking sheet and brush them lightly with extra virgin olive oil. Roast in the oven until the skin is blackened and blistered on all sides, 20-25 minutes. Remove the peppers from the oven and place them in a bowl. Covering with plastic wrap or a lid for 10 minutes to allow them to steam. Cool and peel off the charred skin, remove the seeds, and slice the peppers into strips. - Make the Chimichurri Sauce:
Combine the parsley, cilantro, minced garlic, olive oil, red wine vinegar, lemon zest, lemon juice, red pepper flakes, salt, and ground black pepper. Stir well and set aside until ready for use. - Grill the Steak:
Heat your grill to high heat (500°F/260°C).
Remove the steak from the marinade and pat dry. Grill for 2-3 minutes per side for a medium-rare finish. Let rest for 5-10 minutes before slicing thinly against the grain. - Assemble and Serve:
Spread a generous amount of chimichurri sauce on the bottom half of each roll. Layer with thin slices of grilled flank steak, roasted red pepper strips, and cucumber slices. Top with more chimichurri sauce, and place the top half of the ciabatta roll on. Serve immediately.
SUGGESTED RECIPE: Grilled Speckled Trout with Roasted Garlic Chimichurri
If you love the bold flavors of this sandwich, you’ll want to try Grilled Speckled Trout with Roasted Garlic Chimichurri next. This dish brings the same vibrant, herbaceous kick but pairs it with delicate, smoky grilled fish for a lighter, summery take on the chimichurri experience. The roasted garlic adds depth, while the fresh herbs and citrusy notes make every bite bright and balanced. Whether you’re craving a break from red meat or just looking to expand your grilling game, this dish delivers big on flavor with minimal effort.
