Asian Chimichurri Steak Sandwich
Recipe type: Sandwich
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 2
Asian-style chimichurri and steak sandwich.
  • 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)
  1. for the chimichurri:
  2. 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.
  3. 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.
  4. for the steak:
  5. 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.
  6. 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.
  7. assemble:
  8. 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.
Recipe by FMITK: From My Impossibly Tiny Kitchen at