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Steak Sandwich with Chimichurri

By Britney
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 2
ribeye steak sandwich with chimichurri on a serving board with chips.
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This steak sandwich includes juicy, tender beef, chimichurri, and creamy burrata cheese. Toasted bread slathered with garlic mayo ties it all together to create the best sandwich you've ever had.

Equipment

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Ingredients 

Chimichurri

  • 1/3 cup Olive Oil
  • 2 tbsps Red Wine Vinegar
  • ½ cup Parsley
  • 1 tbsp Lemon Juice
  • 4 cloves Garlic
  • 1 tsp Red Pepper Flakes
  • 1/2 teaspoon Dried Oregano
  • 1/2 teaspoon Kosher Salt
  • ½ teaspoon Black Pepper

Steak Sandwich

  • 1 lb Ribeye
  • Salt and Pepper, (to taste)
  • 8 oz Burrata Cheese, (2 balls)
  • 1 sprig Rosemary
  • 1 clove Garlic
  • 4 slicess Sourdough Bread

Garlic Mayo

  • 1/4 cup Mayo
  • 3 cloves Garlic, (minced)
  • 2 tsp Dijon Mustard
  • 1 tbsp Lemon Juice
  • 1/2 tsp smoked paprika
  • 1/4 tsp Kosher Salt

Instructions 

  • Pat the ribeye dry with a paper towel. Season generously with salt and pepper. Set aside.
  • Prepare the chimichurri by mixing together all of the ingredients in a food processor and pulse 2-3 times, until chunky, but combined. Set aside.
  • Then make the garlic mayo by mixing together mayo, minced garlic, dijon mustard, lemon juice, smoked paprika, and kosher salt in a small bowl. Mix to combine and set aside.
  • Heat a large pan or cast iron skillet over medium high heat. Get the pan nice and hot, then add the steak. Cook for 3-4 minutes on both sides, until desired doneness (you can also insert a meat thermometer here to ensure it's done to your liking). During the last 1-2 minutes of cooking, add 1 tbsp of butter to the pan along with a sprig of rosemary and a garlic clove and baste the steak with the melted butter.
  • Remove the ribeye from the skillet and allow it to rest for 10 minutes, then slice meat against the grain.
  • With the pan still on the heat, toast the bread, about 1-2 minutes each side.
  • Add garlic mayo onto each piece of bread. Add sliced steak, chimichurri and burrata on top. Top with the second piece of bread to make into a sandwich.

Notes

  • Steak should be room temperature prior to cooking! This ensures the steak cooks evenly. 
  • Let the steak rest before slicing. Allowing the steak to rest for 10-20 minutes ensures the juices redistribute, making the meat juicy and tender.
  • Slice the steak against the grain. Cutting against the grain yields more tender slices, making the steak easier to chew and enjoy.
  • Prepare the chimichurri and garlic mayo ahead of time. Making these components in advance allows the flavors to meld. It also makes the assembly process more efficient.
Steak Doneness Guide
In order to get your steak to it's desired temperature, you have to 1 - remove it from the heat source 5 degrees under your desired temperature and 2) allow it to rest.
For the degree of doneness, here are the recommended steak internal temperatures:
  • Rare Steak: 120-130 degrees F (remove from heat at 115 degrees F)
  • Medium-Rare Steak: 130-140 degrees F (remove from heat at 125 degrees F)
  • Medium Steak: 140-150 degrees F (remove from heat at 135 degrees F)
  • Medium-Well Steak: 150-160 degrees F (remove from heat at 145 degrees F)
  • Well Done Steak: 160 degrees F and above (remove from heat at 155 degrees F)
Substitutions & Variations
  • Beef: For another cut, try skirt steak, sirloin, or NY strip steak. Skirt steak has an intense beefy flavor like ribeye but tends to be chewier. Sirloin is leaner with a robust flavor and firmer texture. NY strip steak balances tenderness and flavor. Although it has less marbling than ribeye, it's still juicy.
  • Cheese: Swap burrata with fresh mozzarella or provolone. Fresh mozzarella offers a similar creamy texture, while provolone cheese adds a tangy flavor.
  • Veggies: Add grilled or caramelized onions, bell peppers, or arugula to the sandwich for a fresh crunch. 
  • Sauces: cook the steak in my steak butter (if you've made it, you know how delicious it is). For a spicy kick, try adding mango habanero salsa instead of chimichurri for a little sweet heat! 

Nutrition

Calories: 1306kcal, Carbohydrates: 9g, Protein: 67g, Fat: 118g, Saturated Fat: 38g, Polyunsaturated Fat: 18g, Monounsaturated Fat: 46g, Trans Fat: 0.1g, Cholesterol: 231mg, Sodium: 919mg, Potassium: 813mg, Fiber: 2g, Sugar: 1g, Vitamin A: 2667IU, Vitamin C: 30mg, Calcium: 680mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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