The Best Chimichurri Steak Sandwich

Name: The Best Chimichurri Steak Sandwich
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 3/4 cup Ultra High Phenolic Extra Virgin Olive Oil; 1 cup packed Fresh flat-leaf parsley, finely chopped; 2 tablespoons Fresh oregano leaves, finely chopped; 4 cloves Garlic cloves, minced; 3 tablespoons Red wine vinegar; 1 teaspoon Red pepper flakes; 1 1/2 teaspoons, divided Kosher salt; 1 1/2 pounds Flank or skirt steak; 1/2 teaspoon Black pepper, freshly ground; 4 rolls Ciabatta or crusty sub rolls, split; 2 cups Baby arugula; 1/2 small onion Red onion, thinly sliced

Thin-sliced seared steak piled onto a toasted roll under a thick layer of bright, garlicky chimichurri. The raw herb sauce leans on a peppery extra virgin olive oil that you taste in every bite, so the polyphenols that give the oil its bite go straight to the plate.

By Olivea Kitchen | Published July 21, 2026

Jump to Recipe

Prep 20 min

Cook 10 min

Total 30 min

Easy

Why We Love This Recipe

Chimichurri is one of those sauces that is good for you almost by accident. It is built on a big handful of fresh flat-leaf parsley and oregano, several cloves of raw garlic, and a splash of red wine vinegar, all loosened with plenty of extra virgin olive oil. That combination of fresh herbs and olive oil is exactly the kind of eating at the center of the Mediterranean diet, which is rich in monounsaturated fats and built around the same cornerstone fat used here.

Because the chimichurri is raw, the olive oil goes straight from the bottle to your plate, which is where a bold, peppery oil earns its place. We reach for Ultra High Phenolic Extra Virgin Olive Oil, which is rich in polyphenols and specifically in hydroxytyrosol. That gentle peppery catch at the back of your throat is the polyphenols you can taste, so flavor and freshness are really one story. Polyphenols are highest in fresh oil and fade with time, light, and heat, so a raw, uncooked sauce made with a freshly opened bottle gets the most of them onto the sandwich.

Our oil is USDA Certified Organic and single-origin from Messinia, Greece, early harvest and cold-pressed within hours of picking, then qNMR-verified by the University of Athens and developed with Harvard-trained cardiologists. If you want to read more about hydroxytyrosol and how the olive oil matrix delivers it, the science behind extra virgin olive oil is a good place to start. You can also see how the oil is made and tested on our backed by science page.

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Recipe Success Tips

Let the chimichurri sit

Chimichurri tastes sharp and raw the moment you mix it. Give it 15 to 20 minutes at room temperature and the garlic mellows, the herbs soften, and the vinegar and olive oil come together into something rounder and more savory.

Chop, do not blend

Finely chop the parsley and oregano by hand rather than running them through a food processor. Hand-chopped herbs stay bright green and loose in the oil instead of turning into a dark, muddy puree, and the texture is what makes chimichurri feel like a fresh sauce rather than a dressing.

Taste your olive oil first

In a raw sauce the oil is front and center, so use one you would happily taste off a spoon. A bold, peppery extra virgin olive oil like the Ultra High Phenolic gives chimichurri a grassy, lightly spicy edge that a flat, neutral oil never will. If the oil tastes good on its own, the chimichurri will taste good too.

Slice the steak against the grain

Flank and skirt steak have long, obvious muscle fibers. After resting, find the direction the lines run and cut across them in thin slices. This shortens the fibers and gives you tender, easy-to-bite pieces that pile neatly on the roll.

Toast the bread

A quick toast on the cut sides of the roll builds a sturdy, slightly crisp surface that holds up to the juicy steak and the loose sauce. Untoasted bread goes soft and falls apart under a generous spoonful of chimichurri.

Sauce twice

Spread a thin layer of chimichurri on the bottom roll before the steak, then spoon more over the top. Sauce underneath seasons every bite from below, and a final spoonful on top keeps the sandwich looking and tasting fresh.

Ingredients

servings

3/4 cup Ultra High Phenolic Extra Virgin Olive Oil
1 cup packed Fresh flat-leaf parsley, finely chopped
2 tablespoons Fresh oregano leaves, finely chopped
4 cloves Garlic cloves, minced
3 tablespoons Red wine vinegar
1 teaspoon Red pepper flakes
1 1/2 teaspoons, divided Kosher salt
1 1/2 pounds Flank or skirt steak
1/2 teaspoon Black pepper, freshly ground
4 rolls Ciabatta or crusty sub rolls, split
2 cups Baby arugula
1/2 small onion Red onion, thinly sliced

Kitchen Tools You'll Need

Chef's knife and cutting board

Medium mixing bowl

Cast-iron skillet or grill pan

Tongs

Measuring cups and spoons

Spoon for spreading

How to Cook The Best Chimichurri Steak Sandwich

Make the chimichurri

In a medium bowl, combine the finely chopped parsley, oregano, minced garlic, red wine vinegar, red pepper flakes, and 1 teaspoon of the kosher salt.

Pour in the Ultra High Phenolic Extra Virgin Olive Oil and stir well. This is the moment the sauce comes alive: the bold, peppery oil coats the herbs and garlic and gives the chimichurri its grassy, lightly spicy backbone of flavor.

Set the chimichurri aside at room temperature for at least 15 minutes so the garlic softens and the flavors settle together while you cook the steak.

Sear the steak

Pat the steak dry and season both sides with the remaining 1/2 teaspoon salt and the black pepper.

Heat a cast-iron skillet or grill pan over medium-high until very hot. Add the steak and sear for about 3 to 4 minutes per side for medium-rare, adjusting for thickness.

Transfer the steak to a board and let it rest for 5 minutes, then slice it thinly against the grain.

Assemble and finish

Toast the cut sides of the rolls until lightly crisp.

Spread a thin layer of chimichurri on the bottom of each roll, then pile on the sliced steak.

Spoon a generous amount of chimichurri over the steak so the raw sauce and its peppery olive oil land right on top where you taste them first. Add arugula and a few slices of red onion, close the sandwiches, and serve warm.

Recipe Notes

Make the chimichurri ahead

The sauce is even better after a rest, so make it up to 3 days ahead and keep it covered in the fridge. Bring it back to room temperature and give it a stir before spooning it on, since the olive oil firms up when cold. For the full sauce with all its variations, see our authentic Argentine chimichurri recipe.

Change the herb or the protein

For a softer, more citrusy version, swap half the parsley for cilantro as in our cilantro chimichurri. If you would rather serve the steak on its own with the sauce alongside, our chimichurri steak walks through cooking a larger cut. The chimichurri is just as good over grilled chicken or roasted portobello for a meatless sandwich.

About the cooking oil

The Ultra High Phenolic is meant to stay raw in the chimichurri, where its peppery flavor shines. If you would like a milder olive oil for searing the steak in the pan, our smooth, balanced High Phenolic Extra Virgin Olive Oil is the bottle we reach for when cooking and takes the heat gracefully.

Storage

Store leftover chimichurri in an airtight jar in the fridge for up to 5 days; a thin cap of olive oil on top helps keep it fresh. Cooked steak keeps for 3 days. For the best texture, store the components separately and build the sandwiches just before eating so the bread stays crisp.

Nutrition Facts per Serving

Nutrition Facts

Serving size 1 sandwich

Calories 780

% Daily Value*

Total Fat 52g67%

Saturated Fat 11g55%

Trans Fat 0g

Cholesterol 95mg32%

Sodium 720mg31%

Total Carbohydrate 38g14%

Dietary Fiber 3g11%

Total Sugars 3g

Protein 40g80%

Vitamin D 0mcg0%

Calcium 70mg6%

Iron 5mg28%

Potassium 620mg13%

* Percent Daily Values are based on a 2,000 calorie diet.

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Frequently Asked Questions

What is a chimichurri sandwich?

A chimichurri sandwich is thin-sliced seared or grilled steak piled onto a crusty toasted roll and topped generously with chimichurri, a raw Argentine sauce of parsley, oregano, garlic, red wine vinegar, and extra virgin olive oil. The sauce is the star, so it goes on thick.

What cut of steak is best for a chimichurri sandwich?

Flank and skirt steak are ideal because they cook quickly, take on a good sear, and slice into thin, tender strips against the grain. Sirloin or ribeye also work well if you prefer a richer cut.

Can I make a chimichurri sandwich without steak?

Yes. The chimichurri is just as good over grilled chicken, roasted portobello mushrooms, or crisp chickpeas for a meatless sandwich. Build it the same way, with sauce under and over the filling.

Which olive oil should I use for chimichurri?

Because chimichurri is raw, use an extra virgin olive oil you enjoy tasting on its own. A bold, peppery high-phenolic oil like the Ultra gives the sauce a grassy, lightly spicy character, while a flat or neutral oil will taste dull in a sauce this uncooked.

Is a chimichurri sandwich healthy?

It leans on fresh herbs, garlic, and a generous amount of extra virgin olive oil, which is rich in monounsaturated fats and polyphenols and central to the Mediterranean way of eating. It is a hearty sandwich, so portion the steak and bread to suit your meal.

Why is my chimichurri bitter or too sharp?

Freshly mixed chimichurri can taste raw and sharp from the garlic and vinegar. Let it rest for 15 to 20 minutes so the flavors settle, and if it still feels too tangy, stir in a little more olive oil to round it out.

How far ahead can I make the chimichurri?

Up to 3 days ahead. Keep it covered in the fridge and bring it back to room temperature before serving, since the olive oil thickens when cold. Give it a good stir to loosen it again.

What bread works best for a chimichurri sandwich?

A sturdy, crusty roll such as ciabatta or a crusty sub roll holds up best. Toast the cut sides so the bread stays firm under the juicy steak and the loose sauce.

How do I keep the sandwich from getting soggy?

Toast the bread, let the steak rest and drain briefly before slicing, and if you are making the sandwiches ahead, keep the components separate and assemble just before eating.

What should I serve with a chimichurri steak sandwich?

It pairs well with simple sides like a green salad, roasted potatoes, or grilled vegetables, and a glass of red wine. Extra chimichurri on the table is never a bad idea.