Load up a chimichurri steak sandwich with juicy skirt steak and a creamy chimichurri aioli for a quick and delicious lunch or dinner. This meal is a must-try for chimichurri lovers, and don’t miss out on chimichurri steak tacos.
Key Ingredients
Perfectly cooked steak gets tucked into crusty ciabatta and smothered in bright chimichurri aioli for an easy, flavor-packed chimichurri steak sandwich.
- Chimichurri Aioli: Start by mixing chopped Fresno peppers, minced garlic, kosher salt, and fresh parsley and cilantro to make a quick chimichurri. From there, you’ve got two options: make a homemade aioli or simply stir the chimichurri into full-fat mayonnaise like Duke’s or Hellman’s. The homemade aioli clings to the bread and steak instead of dripping everywhere and ties everything together.
- Steak: Inside skirt steak or flank steak works best here. Look for a cut that’s about ½ to ¾ inch thick with good marbling for the most flavor.
- Marinade: Rub the steak with a simple combination of olive oil, kosher salt, and coarse black pepper, or experiment with your favorite steak seasoning. Peppercorn steak rub, chimichurri seasoning, or a store-bought mix like Montreal steak seasoning are tasty options.
- Veggies: Jarred roasted red peppers and tangy, marinated artichoke hearts add color and a pop of brightness to the sandwiches.
- Bread: The key to a good chimichurri steak sandwich is using good bread. I recommend Ciabatta rolls, sliced Dutch oven sourdough bread, pao de sal, or a sturdy roll to soak up the aioli without the sandwiches falling apart. You can also turn the sandwich into a wrap using a tortilla, flatbread, or spinach protein wraps to sneak in more veggies.
Additions and Substitutions
One of my favorite things about cooking is that you can always switch things up based on what you have on hand or what you’re craving.
- Add more veggies. Roasted eggplant, jarred asparagus, marinated mushrooms, or sautéed bell peppers work well. Caramelized onions and mushrooms add a touch of sweetness, while fresh arugula or baby spinach brings a little freshness.
- What’s your favorite sauce for a steak sandwich? Chimichurri aioli is hard to beat, but this sandwich is just as good with tangy chimichurri sauce, chimichurri with cilantro, pistachio pesto, or a simple garlic aioli.
- What kind of steak goes with chimichurri? Chimichurri works best with steaks that have a strong natural flavor. Flank steak and skirt steak are classic choices because they’re quick-cooking and easily soak up the sauce. You can also use a tender hanger steak or a flat iron steak, or reach for ribeye if you want something juicier. Air fry, grill, or pan-sear the steak before serving.
- Add some cheese. Toast the sandwiches with melty Provolone, shredded mozzarella cheese, or Swiss cheese.
How to Make a Chimichurri Steak Sandwich
The full recipe with measurements is in the recipe card below.
Step 1: In a small bowl, mix Fresno peppers, two minced garlic cloves, parsley, cilantro, and kosher salt.
Step 2: Mix the egg yolks, two minced garlic cloves, Dijon mustard, and lemon juice in an immersion blender or a blender. Transfer the chimichurri to the aioli and stir to combine. Set it aside.
Step 3: Preheat the air fryer to 400℉ (204℃). Pat the steak dry with paper towels, then rub it with olive oil, salt, and black pepper.
Step 4: Add the steak and cook for 6-8 minutes, flipping it halfway through.
Tip
Add the whole skirt steak or half, based on your air fryer’s size.
Step 5: Remove the steaks and set them aside to rest for 5 minutes before cutting them into strips against the grain.
Step 6: While the steak cooks, toast the ciabatta in a dry skillet, then chop the roasted red peppers and artichoke hearts.
Expert Tips
- Cook in batches. Avoid overcrowding the air fryer basket so the steak sears rather than steams.
- Rest the steak. Let the steak rest for 5-10 minutes before slicing it thinly against the grain to prevent the meat from drying out.
- Slice against the grain. Cut the steak into thin slices against the grain for the best results.
If you enjoy this easy chimichurri steak sandwich recipe, try more steak favorites!
Serving Suggestions
Chimichurri steak sandwiches pair perfectly with regular fries, sweet potato fries, and crispy roasted potatoes. A simple arugula and spinach salad with balsamic citrus vinaigrette is another great option, or just grab a handful of your favorite chips.
You can also use the steak sandwiches to serve a crowd. Make several sandwiches all at once and serve them on a platter for a quick grab-and-go snack.
What To Do With Leftovers
The sandwiches are best enjoyed fresh, so I recommend storing the ingredients in separate airtight containers for 3-4 days until you’re ready to eat.
Frequently Asked Questions
More Sandwich Recipes:
Chimichurri Steak Sandwich
- Small Bowl
- 1 Fresno pepper, finely diced
- 4 garlic cloves, minced, divided
- 2 tablespoons parsley leaves, finely chopped
- 2 tablespoons cilantro leaves, finely chopped
- ½ teaspoon kosher salt
- 3 large egg yolks
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh lemon juice
- ⅓ cup extra-virgin olive oil
- 1 pound skirt steak, cut in half
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 1 package (14 ounces) ciabatta bread
- ⅓ cup chimichurri aioli
- ½ cup jarred roasted red peppers, drained and chopped
- ½ cup jarred marinated artichoke hearts, drained and chopped
- In a small bowl, mix Fresno peppers, two minced garlic cloves, parsley, cilantro, and kosher salt.
- Mix the egg yolks, two minced garlic cloves, Dijon mustard, and lemon juice in an immersion blender or a blender. Transfer the chimichurri to the aioli and stir to combine. Set it aside.
- Pat the steak dry with paper towels, then rub it with olive oil, salt, and black pepper.
- Preheat the air fryer to 400℉ (204℃). Add the steak and cook for 6-8 minutes, flipping it halfway through. Tip: Add the whole skirt steak or half, based on your air fryer’s size.
- Remove the steaks and set them aside to rest for 5 minutes before cutting them into strips against the grain.
- While the steak cooks, toast the ciabatta in a dry skillet, then chop the roasted red peppers and artichoke hearts.
- Assemble the sandwiches by spreading chimichurri aioli onto the ciabatta bread. Spoon roasted red peppers and artichokes onto one side, then finish with the steak strips.
- Cook in batches. Avoid overcrowding the air fryer basket so the steak sears rather than steams.
- Rest the steak. Let the steak rest for 5-10 minutes before slicing it thinly against the grain to prevent the meat from drying out.
- Slice against the grain. Cut the steak into thin slices against the grain for the best results.