Steak and Chimichurri Sandwiches Recipe
Prep Time:
1 hour, 15 minutes
Cook Time:
15 minutes
Servings:
4 Sandwiches
Ingredients
  • 1 red onion
  • 1 cup white vinegar
  • ½ cup sugar
  • 1 tablespoon salt
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 ½ pounds thin beef loin, skirt steak, or flank steak
  • 2 tablespoons neutral oil, such as canola
  • ⅓ cup olive oil
  • 2 tablespoons white wine vinegar
  • 1 garlic clove
  • ½ teaspoon oregano
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon salt
  • 1 cup parsley, stems removed
  • 4 hoagie rolls
  • 8 slices provolone cheese
Directions
  1. Slice the onions very thin using a mandoline and add them to a jar.
  2. Heat the vinegar, 1 cup water, sugar, and 1 tablespoon salt in a small saucepan until the sugar is dissolved, about 1 minute.
  3. Pour the vinegar mixture over the onions in the jar and let cool.
  4. Store in the refrigerator until bright pink and tender, about 1 hour.
  5. In the meantime, marinate the steak. Mix together the chili powder, smoked paprika, garlic powder, onion powder, black pepper, and salt.
  6. Rub the mixture onto the steaks and marinate for at least 30 minutes and up to 8 hours.
  7. To make the chimichurri, add the olive oil, white wine vinegar, garlic clove, oregano, red pepper flakes, smoked paprika, salt, and parsley to a food processor.
  8. Pulse until very finely chopped, like a sauce.
  9. To cook the steak, first heat the neutral oil in a skillet over medium-high heat.
  10. Once hot, add the marinated steaks and sear on either side until just browned, about 2 minutes per side.
  11. Slice the steaks against the grain into ½-inch strips.
  12. Preheat the oven to 350 F.
  13. Place the hoagie rolls open-faced on a sheet tray and fill with the steak.
  14. Top with the provolone slices.
  15. Bake until the cheese is melty, about 10 minutes.
  16. To serve, top each sandwich with chimichurri and pickled red onions.