Flank Steak on Texas Toast with Chimichurri

By • July 16, 2011 • 226 Comments

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Author Notes: This is a substantial sandwich,tender flank steak that I marinaded in chimichurri and pan seared. I grilled the brioche that's cut extra thick, made a chimichurri mayonnaise, and added slices of fresh tomato. The steak would be equally delicious grilled. - sdebrangosdebrango

Food52 Review: This sandwich is a real two-hander -- juicy and garlicky and fragrant. In an inspired move, sdebrango has you make one big batch of chimichurri, which both marinates the steak and also gets swirled in to flavor the quickie aioli. Her steak prep technique -- marinate, then dry brine -- made for one of the best steaks we've had lately, and the resulting sandwich shines because of it (the ripe tomatoes, buttery Texas toast, and aioli help too). Note: In divvying up the chimichurri, we scooped out mostly garlic and herbs to add to the mayo and held back on the oil so it didn't get too runny, and we were very happy. Very. - A&MA&M

Serves 4

The chimichurri and flank steak

  • 1 1 1/2 to 2-pound flank steak
  • 1 cup flat leaf parsley cleaned and large stems removed, finely chopped (by hand or use food processor)
  • 1/2 cup baby arugula, finely chopped (by hand or use food processor)
  • 2 cloves garlic, minced (you can add to parsley and arugula in food processor)
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup + 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • salt and pepper to taste
  1. For chimichurri, place all ingredients except flank steak into a bowl, stir to combine. For the steak, cover both sides of the steak with some of the chimichurri, put in ziplock bag and refrigerate for one or two hours. Cover and refrigerate the rest of the chimichurri.

Searing the steak and making the sandwich

  • 1 brioche pullman loaf or if you prefer a white pullman loaf
  • 1/4 cup mayonnaise
  • 1 beefsteak or heirloom tomato, sliced
  • Soft butter for bread
  • salt before you sear and pepper after
  • 2 tablespoons Chimichurri to mix with mayonnaise
  1. Remove steak from refrigerator approximately 45 minutes before you are going to cook it. Scrape off some of the chimichurri, salt the steak and let rest. While steak is resting prepare the other ingredients: slice tomato, slice bread in 1-inch thick slices, mix the mayonnaise and chimichurri.
  2. To sear the steak: First with a paper towel pat the steak to remove any excess moisture. In a very hot fry pan lay steak, let it sear without disturbing it. Cook approximately 3-4 minutes on each side for a medium rare steak. (You will have to judge exactly how long to sear based on the thickness of the steak.) Remove from pan, lay on cutting board, pepper the steak now, let rest 5-10 minutes.
  3. While steak is resting, heat a fry pan (if you have one with ridges it will make nice grill marks on the bread). Spread butter on each side of bread, place in hot pan and grill, about a minute per side.
  4. When steak has rested, slice thinly, cutting across the grain. To put your sandwich together, spread the chimichurri mayonnaise on each side of bread, lay meat on bread, then add the tomato, put the other slice of bread on top and enjoy.
Jump to Comments (226)

Tags: flank steak, steak sandwich

Comments (226) Questions (4)

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about 1 month ago michael

Looks absolutely delicious Suzanne! I love flank steak but I guess you already know that!! :) I could eat that entire sandwich... I got some heirloom tomatoes yesterday at the Farmers Market that would be great on this sandwich too!
Michael

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about 1 month ago sdebrango

Suzanne is a trusted source on General Cooking.

Now that the good tomatoes are out I am going to make this again It is really good and me too, flank steak is delicious. Thank you so much Michael.

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8 months ago Andrea K

Best sandwich we have ever had!

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8 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much Andrea, I am thrilled that you enjoyed!

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9 months ago KOKelley

Truly fantastic and perfect for a crowd. I add extra fresh herbs and vinegar, inspired by AntoniaJames and marinade for two days - delicious. Have made it many times just for the two of us and also for friends and family. Love it so.

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9 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much KOKelley I am very happy that you enjoyed this. I love the idea of adding lots of extra fresh herbs. Marinating the steak in the chimichurri makes for a really delicious steak. Thank you again.

Stringio

9 months ago Carolyn Cunningham

Made this last night. Loved it. Very easy. My husband said he would order this at a restaurant.

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9 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks so much Carolyn, so glad you both enjoyed.

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10 months ago Freddurf

Made this for dinner last night. Loved the flavors!

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10 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much, so glad you liked it and really appreciate you trying out the recipe.

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12 months ago Kathy

My husband liked this so much, he literally licked his plate clean :)

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12 months ago sdebrango

Suzanne is a trusted source on General Cooking.

That makes me so happy, thank you!

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12 months ago Robyn Smith

This sounds SO delicious! Again, I have made flank steak sandwiches but never marinated it with chimichurri... I will be making this soon!

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12 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you, I do hope you enjoy, it really gives the steak tremendous flavora1

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about 1 year ago Chef Boy RD

Should have been a no-brainer as much as I make steak with chimichurri yet it apparently never crossed my mind. I now have a recipe I can't wait to try...thank you.

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about 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks RD, it's a delicious combination and one that eluded me for a long time. Hope you enjoy!

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about 1 year ago darby1736

What is Chimichurri?

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about 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Hi Darby; The chimichurri is the condiment I use to marinate and also mix with the mayo for the sandwich, It originated I believe in South America, Argentina I think, and it's the combination of the herbs, garlic oil and vinegar. It's really delicious. In this recipe I used parsley, arugula and dried oregano along with the oil, vinegar and garlic. Hope this helps and thanks so much for the question.

Stringio

over 1 year ago Pamela Carnegia

I added my left over arugula as lettuce in this sandwich, other than that I made this recipe as instructed. So Good!

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

I love the added arugula, I do the same. So happy that you liked the sandwich. Thank you so much for trying it, and for the feedback. I really appreciate it!

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over 1 year ago QueenSashy

I made it this Saturday and it was the shining star of my weekend!

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Really, wow thank you so much. I am so happy you gave it a try and liked it!

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over 1 year ago mrsmaturin

This was a hit for dinner Friday night, including with skeptical kids who gobbled the chimichurri. Thanks!

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you and the fact that your skeptical children ate it is huge. Thank you for trying my recipe and so pleased that you liked it.

Me

almost 2 years ago wssmom

It was what's for dinner tonight, as yummy as ever!!!

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almost 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Oh thank you so much, so glad you enjoyed!

Cakes

over 2 years ago Bevi

I made this for dinner tonight. The steak was delicious and tender. I also put the chimichurri on some Portobello mushrooms and grilled them with the steak - YUM!

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much Bevi, I think it's a wonderful idea using the chimichurri on the portobello's they are so meaty I think it would be delicious. Thanks so much for trying this.

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6 months ago Ryan Elizabeth Cope

Hi Bevi! I just found this recipe and was wondering how replacing the flank steak with portobellos would work out...sounds like it's a winner. Thanks!

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6 months ago sdebrango

Suzanne is a trusted source on General Cooking.

I am not Bevi and hopefully she will weigh in but I think using Portobello's is a great idea and the chimichurri would be amazing on them as well as using as a marinade.

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6 months ago Ryan Elizabeth Cope

Fantastic! I'm planning on making this for my boyfriend's birthday this weekend and I think he's really going to like it. He's a meat-lover but I think marinated portobellos and tofu will be perfect replacements. Thanks so much for the recipe, Suzanne.

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6 months ago sdebrango

Suzanne is a trusted source on General Cooking.

I think it will be fantastic, I am a huge fan of portobello's so meaty and delicious. Please let me know how it turns out, I know it will be a hit!

Cakes

6 months ago Bevi

What Suzanne Said!

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6 months ago Ryan Elizabeth Cope

Portobello update! I marinated sliced portobello mushrooms (3 large) in the chimichurri sauce for approximately 5 hours and then pan-fried them in a little oil and WOW. The sandwich came out wonderfully. Meaty, with great texture and loads of flavor. That chimichurri recipe is delicious and I'm excited to make more of that mayo and slather it on my sandwiches this week. Here's a link to a (not-so-great) photo I took of my sandwich last night. Thanks so much for the inspiration and tips! http://instagram.com/p...

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6 months ago sdebrango

Suzanne is a trusted source on General Cooking.

So glad you liked it and love portobello's. I am going to be doing the same same very soon. Thank you so much for trying my recipe,

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over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Best. Sandwich. Ever! Made it for dinner last night. I have quite a bit of chimichurri left over, so next time, will douse the steaks more liberally.

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I am so pleased you tried this and liked it. Thank you so much!

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over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Just want to add that I swirled some leftover chimichurri (draining it a bit with the fork I used to dig it out of the jar) into an omelet with a touch of Fontina. Outstanding! It's my new favorite quick meal. This recipe is a game changer, no doubt about it. ;o)

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

What a wonderful idea AJ, thank you so much!

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over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Served the flank steak, marinaded for two days and grilled, for our mozzarella potluck last night, with boulangere's Italian boule, shaped into ciabatte, for sandwiches. I used a bit more red wine vinegar than called for. I had about 1/4 cup of the chimichurri made at the time I started the marinade, to which I added a half cup of freshly chopped parsley, and topped off with a couple of hefty glugs of the outstanding California Olive Oil arbequina we had on hand, right before serving with the sliced steak. So, so delicious! My herbs are in a rapid growth/production phase, so I couldn't help myself, and added about 1/2 cup chopped Italian oregano (mild, like a cross between Greek oregano and marjoram), marjoram and Greek oregano to the marinade (which was doubled, as I cooked two steaks for the party). I highly recommend this. I'll post a photo or two to Twitter and Facebook, later today. ;o)

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over 2 years ago Bevi

How do I get to see these photos? ;-)

Cakes

over 2 years ago Bevi

How do I get to see these photos? ;-)

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over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Hi, Bevi! I sent sdebrango a good photo of the steak, sliced, which she is going to post. I am trying to figure out why photos sent from my iPad are inverted 180 degrees . . . . I have a shot of the steak just after putting them on the grill. It's not as good due to the evening shadows, but I'll send it to sdebrango anyway, later today. (I'm in the office today until I make substantial progress on two urgent client projects.) ;o)

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I wanted to add the photo on the recipe here but cannot edit or add photo's. I am going to post the recipe and AJ's beautiful photo on my blog http://apuginthekitchen... probably next week. Thank you AJ and everyone for the kind words

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over 2 years ago ktchnninja

probably one of the best sandwiches i've ever eaten... boyfriend said he'd easily pay $20 for it in a restaurant. can't wait to make it again and again!

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over 2 years ago ktchnninja

oh, and the leftover chimichurri/mayo mix was a wonderful alternative to ranch dip for veggies!

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much, I am so happy you and the boyfriend liked it so much and so appreciate the great review. Thank you again!

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about 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Used the really tasty chimichurri + mayo combination from this recipe on fried catfish fillets, prepared exactly as instructed in Sam1148's finalist recipe this week. To die for!! (I highly recommend that fish, by the way. It was hands-down the best fried fish I've ever made.) ;o)

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Now that is something I never thought of, I am going to make Sam's fish this weekend and will try it with the chimichurri mayo, what a great idea!

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about 3 years ago zoemetro uk

sdebrango, we made the steak on the grill this weekend with jose andres wrinkled potatoes. the steak was divine--and the chimichurri took it to new heights. in fact my foodie guest texted the next day to say "outstanding food--may i have the recipe." so now he will become a big fan of yours as well. p.s. also used the leftovers to make your sandwiches the next day for girlfriends at work--another huge success. thank you and congrats!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much, wow, so glad you enjoyed. I am just so happy you tried and liked. I am also glad it worked well on the grill! Thank you again.