Grilled steak, zesty chimichurri, and a crusty baguette—what more could you want? This sandwich is bold, juicy, and loaded with herbaceous flavor.
Pair it with: Cabernet Sauvignon or Malbec for a rich, full-bodied match.
Ingredients
- 1/2 lb flank or skirt steak
- Salt and black pepper to taste
- 1 tbsp olive oil
- 1 small baguette, sliced lenthwise
- 1/2 cup arugula or baby greens
- Optional: thinly sliced red onion or roasted red pepper
For the Chimichurri
- 1/4 cup chopped fresh parsley
- 1 tbsp chopped fresh oregano (or 1 tsp dried)
- 2 garlic cloves, minced
- 2 tbsp red wine vinegar
- 1/3 cup olive oil
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
Directions
- Combine all chimichurri ingredients in a bowl. Adjust seasoning and set aside.
- Season steak with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook 3–4 minutes per side. Rest 5 minutes, then slice thinly.
- Toast the baguette if desired, and spread chimichurri on both sides.
- Layer sliced steak, arugula, and any optional toppings. Close, slice, and serve.