Grilled Flank Steak Chimichurri Sandwich

The Grilled Flank Steak Chimichurri Sandwich is a handheld adventure that artfully combines vibrant ingredients to craft a sandwich that is anything but ordinary. This sandwich features tender, marinated flank steak, grilled and layered with fresh chimichurri sauce, roasted red peppers, and crisp cucumber slices between toasted ciabatta rolls. This sandwich is a standout choice for any occasion, whether a casual lunch or a special dinner gathering.

The rich and tender flank steak is marinated in a robust mixture of extra virgin olive oil, red wine vinegar, minced garlic, soy sauce, fresh lime juice, honey, cumin, and paprika. This marinade tenderizes the meat and infuses it with a deep, smoky flavor. Honey adds a subtle sweetness, while cumin and paprika provide earthy and slightly spicy undertones.

While the steak marinates, it’s time to prepare the roasted red peppers. Roasting the peppers at high heat until their skins are blackened and blistered brings out their natural sweetness and adds a slight smokiness. After roasting, the peppers are steamed briefly, which makes peeling off the charred skin effortless. Once peeled, the peppers are sliced into strips, ready to add a juicy, sweet component to the sandwich that balances the savory steak and the tangy chimichurri.

Grilling the marinated flank steak is a critical step that brings out its best qualities. High heat sears the meat, creating a flavorful crust while locking in the juices. Cooking the steak to medium-rare perfection ensures it remains tender and juicy. After grilling, it’s essential to let the steak rest for a few minutes before slicing it against the grain. This redistributes the juices, resulting in a more succulent bite.

The chimichurri sauce, a traditional Argentine condiment, is the star of this sandwich and brings everything together. This zesty, herbaceous sauce blends fresh parsley, cilantro, garlic, olive oil, red wine vinegar, lemon zest, juice, and a hint of red pepper flakes. It perfectly complements the rich, savory steak and adds a burst of fresh flavor to each bite.

Assembly is straightforward but crucial for the perfect bite. Lightly toasted ciabatta rolls are the base, providing a slightly crunchy texture that holds up well against the juicy steak and sauce. A generous spread of chimichurri on the bottom roll ensures each bite starts with a burst of herby flavor. Thin slices of grilled steak are layered with roasted red pepper strips and fresh cucumber slices, adding a refreshing crunch. A final drizzle of chimichurri sauce over the top adds an extra punch of flavor before the sandwich is completed with the top half of the ciabatta roll.

Whether you’re a steak lover or a fan of vibrant sauces, the Grilled Flank Steak Chimichurri Sandwich will noThe tender grilled flank steak is complemented perfectly by the zesty chimichurri sauce, creating a burst of flavor with every bite. This sandwich is a must-try for anyone who appreciates a delicious and satisfying meal.t disappoint.

Grilled Flank Steak Chimichurri Sandwich

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: LatinDifficulty: Easy

Servings

4

servings

Prep time

24

hours 

Cooking time

45

minutes

Total time

24

hours 

45

minutes

The 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.