Healthy Recipes

Steak Chimichurri Sandwich

This muscle-building sandwich is a delicious source of protein.

by MS, RD
Recipe: How To Make Steak Chimichurri Sandwich
Brian Klutch
Calories 560
Protein 31g
Fat 35g
Carbs 28g
Brian Klutch

In Argentina, grilled beef and the herb mixture known as chimichurri have been a delicious dynamic duo for generations. Bring them together in a sandwich and you’ll never settle for a turkey and cheese again.

Steak Chimichurri Sandwich Servings: 4
You'll need
  • 1 cup thinly sliced red onion
  • 1 tbsp fresh lemon juice
  • 1/2 tsp sugar
  • Salt and pepper
  • 2 tsp canola oil
  • 1 lb sirloin or flank steak
  • 1/2 cup finely chopped flat-leaf parsley
  • 2 tbsp chopped fresh oregano
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 garlic clove, minced
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1/3 cup mayonnaise
  • 8 slices whole-grain bread
  • 1 cup sliced roasted red pepper
Directions 
1. Place onion, lemon juice, sugar, and 1⁄4 tsp salt in a bowl. Massage onions until tender and pink, about 2 minutes. Chill until ready to use.
2. Heat canola oil in a skillet over medium-high heat. Season steak with salt and pepper and place in skillet. Cook for 4 minutes per side for medium-rare, or until desired doneness. Remove steak and let rest for 10 minutes before thinly slicing.
3. Place parsley, oregano, jalapeño, garlic, 1⁄4 tsp salt, and 1⁄4 tsp pepper in a bowl. Stir in olive oil, red wine vinegar, and mayo.
4. To assemble each sandwich, spread herb mayonnaise on a slice of bread and top with steak, roasted red pepper, and onion. Spread more mayo on a second slice of bread and place on sandwich.
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