Flank Steak on Texas Toast with Chimichurri

October  4, 2022
2 Ratings
  • Serves 4
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. - sdebrango —sdebrango

Test Kitchen Notes

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&M —The Editors

What You'll Need
Watch This Recipe
Flank Steak on Texas Toast with Chimichurri
  • 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
  • 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. The chimichurri and flank steak
  2. 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.
  1. Searing the steak and making the sandwich
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Contest Entries

See what other Food52ers are saying.

  • MWolfIII
  • Andrea K
    Andrea K
  • Carolyn Cunningham
    Carolyn Cunningham
  • Robyn Smith
    Robyn Smith
  • darby1736
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking, I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando. I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.

122 Reviews

Lisajoann May 12, 2020
Made this sandwich per recipe instructions. Glorious! This time of year I only had vine ripe tomatoes but still delicious. My husband ate two! Will be making again. Thanks for the keeper.
sdebrango May 12, 2020
Thank you so much and I am thrilled you and your husband enjoyed! Can’t wait for the delicious tomatoes to hit the farmers market!! ❤️
MWolfIII June 3, 2015
My boyfriend made this last night sans mayo and it was amazing!

Thanks for a great recipe!
michael August 3, 2014
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!
Andrea K. January 19, 2014
Best sandwich we have ever had!
KOKelley January 4, 2014
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.
Carolyn C. December 28, 2013
Made this last night. Loved it. Very easy. My husband said he would order this at a restaurant.
Freddurf November 20, 2013
Made this for dinner last night. Loved the flavors!
Kathy October 12, 2013
My husband liked this so much, he literally licked his plate clean :)
Robyn S. October 12, 2013
This sounds SO delicious! Again, I have made flank steak sandwiches but never marinated it with chimichurri... I will be making this soon!
Chef B. August 6, 2013
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.
darby1736 July 13, 2013
What is Chimichurri?
Pamela C. June 9, 2013
I added my left over arugula as lettuce in this sandwich, other than that I made this recipe as instructed. So Good!
QueenSashy May 6, 2013
I made it this Saturday and it was the shining star of my weekend!
mrsmaturin February 17, 2013
This was a hit for dinner Friday night, including with skeptical kids who gobbled the chimichurri. Thanks!
wssmom December 13, 2012
It was what's for dinner tonight, as yummy as ever!!!
Bevi June 1, 2012
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!
Ryan E. March 21, 2014
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!
Ryan E. March 21, 2014
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.
Bevi March 21, 2014
What Suzanne Said!
Ryan E. March 24, 2014
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!
mrslarkin April 27, 2012
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.
AntoniaJames April 25, 2012
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)
AntoniaJames April 22, 2012
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)
Bevi April 22, 2012
How do I get to see these photos? ;-)
Bevi April 22, 2012
How do I get to see these photos? ;-)
AntoniaJames April 22, 2012
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)
ktchnninja December 28, 2011
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!
ktchnninja December 28, 2011
oh, and the leftover chimichurri/mayo mix was a wonderful alternative to ranch dip for veggies!