Open-Faced Steak Sandwich With Chimichurri

This meat-heavy open sandwich makes for a hearty, tasty lunch
Editor

Top a slice of sourdough with steak, pickles, and cheese, and serve with chimichurri for a spicy, meaty sandwich.

This recipe is courtesy of chef John Currence, City Grocery Restaurant Group.  

1
Servings
2209
Calories Per Serving
Deliver Ingredients

Ingredients

For the chimichurri

  • bunch cilantro, roughly chopped
  • bunch flat leaf parsley, roughly chopped
  • 3  Tablespoons  garlic, minced
  • 1 1/4  Cup  red wine vinegar
  • 1/4  Cup  shallot, chopped
  • 2  Tablespoons  freshly ground black pepper
  • 1  Tablespoon  Tabasco
  • 1  Cup  extra-virgin olive oil
  • 1 1/2  Tablespoon  lemon juice
  • Salt, to taste

For the steak sandwich

  • 4  Ounces  freshly grilled ribeye or strip steak, medium-rare, thinly sliced
  • 1  Tablespoon  mayonnaise
  • 1  Tablespoon  Dijon mustard
  • slices yellow onion
  • slices dill pickle
  • thick slices Swiss cheese
  • thick slice sourdough bread
  • 4  Tablespoons  chimichurri

Directions

For the chimichurri

Pulse parsley, cilantro, garlic, and shallot in a food processor until blended. Blend in rest of ingredients until smooth. Season to taste with salt and pepper.

For the steak sandwich

Toast bread lightly and warm steak. Spread mayonnaise and mustard evenly across the lightly toasted sourdough. Layer on the meat, onion, pickle, and cheese. Place under broiler until cheese melts, and browns slightly. Serve immediately with chimichurri.

Nutritional Facts

Total Fat
222g
100%
Sugar
5g
6%
Saturated Fat
29g
100%
Cholesterol
111mg
37%
Carbohydrate, by difference
12g
9%
Protein
36g
78%
Vitamin A, RAE
64µg
9%
Vitamin B-12
4µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
27mg
36%
Vitamin K (phylloquinone)
146µg
100%
Calcium, Ca
66mg
7%
Choline, total
6mg
1%
Fiber, total dietary
2g
8%
Folate, total
18µg
5%
Iron, Fe
6mg
33%
Magnesium, Mg
57mg
18%
Niacin
7mg
50%
Phosphorus, P
339mg
48%
Riboflavin
1mg
91%
Selenium, Se
45µg
82%
Sodium, Na
636mg
42%
Water
467g
17%
Zinc, Zn
13mg
100%

Steak Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Steak Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.