Asian Chimichurri Steak Sandwich
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I love the fresh, bright flavor that chimichurri adds to grilled meats. Traditionally made with parsley, garlic, olive oil, oregano, and red wine vinegar, I decided to do a version with an Asian twist by adding ginger, mint and fish sauce and switching out the red wine vinegar for rice vinegar.
This recipe also works well as a salad! Throw the sliced steak or chicken on top of your favorite greens and drizzle with chimichurri. The sauce is also great for dipping – I could eat a loaf of crusty bread and chimichurri allll day.
A food processor is not necessary for this recipe, so don’t let that scare you away if you don’t have one. You’ll just be chopping everything by hand.
For the chimichurri, you’ll need olive oil, fish sauce, rice wine vinegar, mint, parsley, cilantro, ginger, green onions and garlic. Ignore the lime. I changed my mind post-picture.
Finely chop the ginger, garlic and jalapeno – either in a food processor or by hand.
Add in the parsley, cilantro, mint, and green onions and pulse until finely chopped, or again, chop by hand.
Place the chopped herbs in a bowl and add in olive oil, fish sauce, rice vinegar and sea salt. Adjust fish sauce, vinegar and sea salt to taste. Go easy on the fish sauce, though. She’s strong.
You’ll end up with something like this!
For the steak, you’ll need the chimichurri you just made and some black pepper. Marinade the steak in 1/4 cup of the chimichurri and 1 tsp of cracked black pepper for at least 20 minutes, up to 1 hour, at room temperature.
Heat a grill-pan or cast-iron pan until very hot, about 10 minutes. Dry off the steak with paper towels and place in the hot, dry pan. Leave it alone to create a nice crust, about 2-5 minutes per side, depending on the thickness of your steak. Mine were thin, so I went about 2 minutes per side.
Don’t overcrowd the pan, or you’ll end up with steamed steak instead of a nice, caramelized sear like this! Let rest for 10 minutes before slicing.
Use your favorite sandwich roll – I love ciabatta from Bread & Cie, so that’s what I use. A hoagie roll would also be delicious. Side note: I’m super picky about my bread to meat ratio on sandwiches, it’s a legit issue. Sometimes, I pull out some of the doughy insides to make room for meats.
After letting the steak rest for 10 minutes, slice against the grain.
Place a little chimichurri on the bread. Optional – add mayo to the other slice.
Top with slices of steak…
…aaand more chimichurri!
Serve with a side of chimichurri for dipping. It’s so good man. SO GOOD.
- for the chimichurri:
- 4 cloves garlic, peeled
- 1 jalapeño, chopped
- ~1"x1" chunk fresh ginger, peeled and chopped
- 1 cup chopped fresh parsley leaves
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup chopped fresh mint leaves
- 2 green onions, chopped
- 3/4 cup extra virgin olive oil
- 1 tbsp fish sauce
- 1/4 cup rice wine vinegar
- 1/4 tsp sea salt, more to taste
for the sandwich:- 1 pound skirt steak or flank steak
- sea salt and freshly ground black pepper, to taste
- 2 - 6" French rolls or your favorite bread (I used ciabatta)
- mayonnaise (optional)
- for the chimichurri:
- Place ginger and garlic in a food processor and pulse until finely chopped. Add in parsley, cilantro, mint, jalapeño and green onion. Process until finely chopped. If you don't have a food processor, finely chop first seven ingredients.
- In a medium bowl, combine chopped herb mixture with olive oil, fish sauce rice wine vinegar and salt and stir to combine. Taste, and adjust fish sauce, vinegar and salt as needed.
for the steak:- Take 1/4 cup of the chimichurri and 1 tsp pepper, and marinate steak at room temperature for at least 20 minutes, up to one hour.
- Dry the marinade off the steak with paper towels. Cook on a very hot grill or cast iron pan, 2-5 minutes per side, depending on the thickness of your steak. Once the steak hits the pan, leave it alone! Give the steak time to sear and get some color. Let rest for 10 minutes before making 1/4" slices against the grain.
assemble:- Split bread and spread bottom half with some of the chimichurri. Spread the top half with mayo, if desired. Top with sliced steak and a bit more of the chimichurri. Serve with a side of chimi for dipping.
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