Chimichurri sauce is renowned for its bold, bright, and spicy flavor. What better way to enjoy it than in a mouthwatering Chimichurri Steak Sandwich? This delectable creation combines juicy steak slices, fried onions, melted cheese, and grilled bread to create a symphony of flavors. With just 15 minutes of prep time and 20 minutes of cooking, you can serve up a delicious meal for four in no time! Let’s dive into the breakdown:
To make this complex yet easy-to-make Chimichurri Steak Sandwich, you’ll need the following components:
- 2-3 filet mignon steaks
- Bourbon Prime Rub
- Canola oil
Homemade Chimichurri Sauce
- 3 cloves of garlic
- Extra-Virgin Olive Oil
- Red Wine Vinegar
- Red Pepper Flakes
- Pinch of salt
- White onions
- Kosher Salt
- Garlic Powder
- Black Pepper
- Frying oil
- Toasted ciabatta bread
- Provolone cheese
- Horseradish aioli
If you’re craving more dishes with chimichurri, don’t miss out on my Skewered Picanha with Bone Marrow Chimichurri, Spiced Lamb Kebabs with Mint Chimichurri, and Fire Baked Chimichurri Wings.
How to Make the Chimichurri Steak Sandwich
Begin by thinly chopping the white onions and patting them dry with a paper towel. This step is crucial to avoid any oil splattering when frying them later on.
In a mixing bowl, combine all the ingredients needed for the chimichurri sauce. Feel free to prepare this sauce the night before to save time when making your Chimichurri Steak Sandwich.
Season the filet mignon steaks with a generous amount of Bourbon Prime Seasoning or your preferred steak rub. Let them rest in the fridge until you’re ready to cook.
Preheat a fire to medium-high heat (around 375°F). Place a dutch oven or a deep skillet on the fire to preheat. Add enough oil to the skillet, around 1 inch deep, and heat it up to 350°F. Carefully add the sliced onions and fry them for 2-3 minutes until they turn golden brown. Fry them in batches to avoid overcrowding the skillet. Once fried, remove the onions, pat them dry, and season with salt, pepper, and garlic. Keep them warm until serving.
Next, grill the filet mignon steaks for 3-4 minutes per side or until they reach an internal temperature of 120°F. Once cooked, place the steaks on a room temperature surface and let them rest for 10 minutes. Meanwhile, slice the ciabatta bread in half and toast it over the fire.
After resting, slice the filet mignon steaks and start building your Chimichurri Steak Sandwich. Begin with the toasted bread slathered with your favorite aioli, followed by the sliced steak and fried onions.
Top it off with melted cheese and a generous amount of chimichurri sauce. Finally, spread more aioli on the top bun, close the sandwich, and get ready to indulge!
For the ultimate beef experience, check out my second cookbook, Flavor X Fire, or my first cookbook, Food X Fire! And if you’re looking to add some spice to your life, be sure to explore my line of spices here.
Enjoy the explosion of flavors that the Chimichurri Steak Sandwich brings to your table!