I'm not usually a fan of steak sauces. Whether they be bottled condiments, rich emulsifications, or simple pan reductions, I find that most things slopped onto a nicely charred slab of meat do more to mask, rather than enhance, the great beefy flavor of the steak. Salt, pepper, and beef is a good enough flavor combination for me on most days. But, I do make an exception for chimichurri—the Argentinian sauce of chopped parsley, garlic, olive oil and vinegar that brightens the flavor of grilled and charred meats without overpowering them.
In its most basic form, the bright green flavors of chimichurri usually stem from fresh parsley and fresh oregano, but I like to add some cilantro and green onion for some extra depth and bite, as well as some lemon zest to heighten the zip of the red wine vinegar in the sauce.
And although chimichurri is a welcome addition to most, if not all, cuts of beef, I like to marinate skirt steak in the green sauce, then quickly char the steak under a broiler (or slap it on the grill if the weather is right). After a quick rest, the steak is sliced and shingled into a soft sandwich roll, slathered with more chimichurri, and then served with even more of the sauce on the side for an Argentinian dip sandwich of sorts. Beef, bread, and chimichurri is really all you need for this simple sandwich—you'll find yourself plunging it into the sauce before every bite.
- For the chimichurri sauce
- 1 cup chopped fresh parsley leaves
- 1/2 cup chopped fresh cilantro leaves and tender stems
- 1 tablespoon chopped fresh oregano leaves
- 1 green onion, thinly sliced
- 5 medium cloves garlic, minced (about 5 teaspoons)
- 1 teaspoon lemon zest from 1 lemon
- 3/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 teaspoon Kosher salt, plus more to taste
- For the sandwich
- 1 pound skirt steak or flank steak
- Freshly ground black pepper, to taste
- 2 sandwich or hoagie rolls, each 6 to 7 inches in length
To make the chimichurri sauce, combine the parsley, cilantro, green onion, oregano, garlic and lemon zest in a medium bowl. Add the olive oil, red wine vinegar, and 1/2 teaspoon of salt and whisk to combine. Season with more salt if needed. Place 1/4 cup of the chimichurri sauce in a small bowl and set aside.
Place the steak on a foil-lined sheet pan. Season the steak on all sides with salt and freshly ground black pepper. Pour the 1/4 cup reserved chimichurri sauce over the steak, flipping the steak over to ensure even coverage. Marinate the steak at room temperature, for at least 20 minutes, or up to an hour. Adjust broiler rack to 6 inches below element and preheat broiler to high for 10 minutes before cooking.
Broil steaks, turning over once, until nicely browned and charred on each side and center registers 125 to 135°F on an instant read thermometer, 5 to 6 minutes per side. Remove the steak from the broiler, tent loosely with foil, and allow to rest for 10 minutes. Meanwhile, toast sandwich rolls lightly.
Slice the steak against the grain into 1/4-inch slices. Split the sandwich rolls open, then spoon and slather some of the remaining chimichurri sauce on the inside of the bread. Divide the sliced steak among the rolls, then spoon on more of the chimichurri sauce over the meat. Serve the sandwiches with the remaining chimichurri sauce on the side, for dipping.
Broiler, foil-lined sheet pan