Football Sundays deserve a good sandwich, and if you’re a steak fan like me, a juicy steak sandwich is the perfect way to switch things up from your usual cut of steak. Chimichurri is an easy, healthy sauce that I frequently love to pair with a good steak. I've always wanted to try making my own steak sandwich, and decided to mix in the classic chimichurri sauce to give it a fresh bite.
This sandwich turned out so well and with a couple additions, each bite was packed with a lot of flavor. Try out this recipe next time you're craving a good steak sandwich!
Servings: 2 sandwiches
Ingredients
Sandwich Ingredients
- 2 10 oz New York strip filets
- 4 tbsp butter
- 1 yellow onion, julienned
- 1 loaf ciabatta bread (I picked up a loaf from Whole Foods)
- 4 slices of havarti cheese
- Kewpie mayo
Chimichurri Ingredients
- 1 bunch parsley, finely chopped
- 3 parts olive oil
- 1 part red wine vinegar
- 3 small cloves garlic, minced
- 1 tsp dried oregano
- Sprinkle of red pepper flakes (add in more if you want more of a kick)
- Salt and pepper to taste
Directions
- Preheat oven to 350°F.
- Bring filets to room temperature
- In a hot pan, melt 2 Tbsp butter and cook onions over low heat, stirring occasionally, until deeply golden and caramelized (about 25 min)
- In a separate bowl, mix all chimichurri ingredients well
- Season steaks as desired (I used Lawry’s Seasoned Salt, onion powder, garlic powder, and pepper)
- In a hot pan, melt 2 Tbsp butter and cook steaks to desired doneness (about 120°F for medium-rare). Let steak rest 5–10 min, then thinly slice
- Cut four pieces of ciabatta, drizzle with olive oil, top one side with two slices Havarti cheese, and bake in oven for 2 min or until cheese melts
- Layer steak, chimichurri, caramelized onions, and a drizzle of Kewpie mayo on the bread
- Slice in half and serve!
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