Churrasco Steak Sandwich with Chimichurri
Why this recipe works
- Bright acidity: Red wine vinegar in the chimichurri balances the richness of the seared beef and keeps the sandwich lively.
- Good texture contrast: Toasted crusty bread, tender sliced steak, juicy tomato and crisp onion give each bite structure.
- Fast to make: The chimichurri comes together while the steak and vegetables are prepared, keeping the whole recipe within a short cooking window.
Get the most out of this recipe
Texture tips
- Rest before slicing: Let the steak rest briefly after searing so the juices settle before it is sliced for the sandwich.
- Slice against the grain: Cutting the steak thinly against the grain makes each bite easier to chew, especially in a sandwich.
Ingredient notes
- Use firm ripe tomatoes: A ripe but firm tomato adds freshness without making the bread soggy.
- Adjust the chimichurri: Taste the sauce before assembling and add a little more vinegar if you prefer a sharper finish.
Make-ahead tips
- Keep components separate: Store the chimichurri, steak, bread and vegetables separately so the bread stays crisp and the salad elements stay fresh.
- Assemble just before serving: Toast the bread and build the sandwich at the last moment for the best contrast between warm steak, crisp bread and fresh vegetables.
Authenticity notes
- Churrasco and chimichurri: Churrasco broadly refers to steak cooked over high heat across parts of Latin America, while chimichurri is a classic herb-and-vinegar sauce often served with beef.
- Sandwich format: Serving the steak and chimichurri in crusty bread turns the pairing into a quick, casual lunch rather than a plated steak meal.
Equipment you'll need
Ingredients
Instructions
- Finely chop the parsley and garlic, then stir them in a bowl with the dried oregano, red wine vinegar and 3 tbsp of the olive oil. Set aside for 5 minutes so the flavours meld while you prep the rest.
- Slice the tomato and red onion thinly. Pat the steak dry, then rub with the remaining 1 tbsp olive oil.
- Heat a large frying pan over medium-high heat until very hot. Sear the steak for 2 to 4 minutes per side (depending on thickness) until well browned and cooked to your liking, then rest it on a board for 5 minutes.
- Toast the bread until crisp and golden. Slice the steak thinly against the grain.
- Spoon chimichurri over the toasted bread, then layer on the sliced steak, tomato and red onion. Close the sandwiches, press gently, and serve straight away with extra chimichurri on the side if you like.
Recipe notes
Tips
- For the juiciest steak, let the pan get properly hot before you start, and avoid moving the steak until it releases easily.
- If you prefer a milder onion bite, soak the sliced red onion in a little red wine vinegar for 5 minutes, then drain before assembling.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, cook the steak until well done.
Substitutions
- Replace crusty white bread with brioche bread for a softer, richer sandwich.
- Replace red wine vinegar with apple-cider-vinegar for a slightly fruitier tang.
- Replace fresh parsley with fresh coriander for a different, punchier herb profile.
Storage
- Refrigerate up to 2 days
- Store chimichurri in an airtight container in the fridge for up to 2 days. For best results, keep the steak, bread, and vegetables separate; reheat steak gently in a frying pan over medium heat until piping hot, then assemble just before serving.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (25min active)
- Difficulty: Easy
- Cuisine: Latin American
-
Allergens:
Gluten Wheat
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