Football Sundays deserve a good sandwich, and if you’re a steak fan like me, a juicy steak sandwich is the perfect way to switch things up from your usual cut of steak. Chimichurri is an easy, healthy sauce that I frequently love to pair with a good steak. I've always wanted to try making my own steak sandwich, and decided to mix in the classic chimichurri sauce to give it a fresh bite.

This sandwich turned out so well and with a couple additions, each bite was packed with a lot of flavor. Try out this recipe next time you're craving a good steak sandwich!

Servings: 2 sandwiches

Ingredients

Sandwich Ingredients

  • 2 10 oz New York strip filets
  • 4 tbsp butter
  • 1 yellow onion, julienned
  • 1 loaf ciabatta bread (I picked up a loaf from Whole Foods)
  • 4 slices of havarti cheese
  • Kewpie mayo

Chimichurri Ingredients

  • 1 bunch parsley, finely chopped
  • 3 parts olive oil
  • 1 part red wine vinegar
  • 3 small cloves garlic, minced
  • 1 tsp dried oregano
  • Sprinkle of red pepper flakes (add in more if you want more of a kick)
  • Salt and pepper to taste

Directions

  1. Preheat oven to 350°F.
  2. Bring filets to room temperature
  3. In a hot pan, melt 2 Tbsp butter and cook onions over low heat, stirring occasionally, until deeply golden and caramelized (about 25 min)
  4. In a separate bowl, mix all chimichurri ingredients well
  5. Season steaks as desired (I used Lawry’s Seasoned Salt, onion powder, garlic powder, and pepper)
  6. In a hot pan, melt 2 Tbsp butter and cook steaks to desired doneness (about 120°F for medium-rare). Let steak rest 5–10 min, then thinly slice
  7. Cut four pieces of ciabatta, drizzle with olive oil, top one side with two slices Havarti cheese, and bake in oven for 2 min or until cheese melts
  8. Layer steak, chimichurri, caramelized onions, and a drizzle of Kewpie mayo on the bread
  9. Slice in half and serve!