Steak Sandwich with Chimichurri

Updated: Sep 24, 2020

I love a nice steak sandwich every so often what about you? This may seem simple but it is so flavourful and bonus its easy to whip up! A new favourite in our house.


1 flank steak portion

2 whole grain buns

1/2 cup arugula

2 portions side salad *see notes


2 small garlic cloves, peeled

1/2 cup lightly packed cilantro, rough chopped (some stems fine)

1 tsp fresh oregano, picked

1 Tbsp parsley, rough chopped

2 Tbsp red wine vinegar

2 Tbsp canola oil

1/4 tsp lemon juice

1/8 tsp salt

1/8 tsp red chilli flakes

Servings: 2 Sandwiches

Preheat oven to 350˚F.

For the Chimichurri sauce: Add all ingredients to a food processor or a blender. Blend until it is a smooth consistency, while blending scrap down sides with spatula to ensure even blending. Set aside.

Season steak liberally with salt and pepper. Heat frying pan on high with small amount of canola oil. Place steak in centre of pan and sear each side for 2 minutes. Ensure you push steak down into the pan so all surface areas get a nice sear. You can carefully use your hands or use a metal spatula. You want to get a nice sear so ensure you pan is hot before adding steak to pan. Also for second side sear depending on how hot your pan is lower heat a medium low. Place on cooling rack and let rest for 10 minutes.

While steak is resting place buns in oven for 1-2 minutes until warm and toasty.

On bottom bun spoon about a tablespoon of sauce and spread evenly. Slice steak in thin strips and place on top of sauce. Spoon another good amount of sauce over sliced steak and top with a handful of arugula. Enjoy with a simple side salad!


For steak cooking: This cooking method will get you a medium-rare. This will still have a slight amount of pink throughout, personally this is how I like to enjoy steak especially a flank steak. If you prefer you meat more cooked simple place in the oven for a couple minutes. Also do not skip the resting step, this will keep your steak super juicy!

For side salad: No need to go complicated on your salad, its just there to get in some delicious greens. This is what I like to with my side salads, a trick I got from my Mom. In a bowl toss together your greens, a couple veggies, salt, pepper, a splash of balsamic vinegar, a splash of oil and a shake of Maggi seasoning. Top with pumpkin seeds and cranberries. Very simple!