Flank Steak on Texas Toast with Chimichurri

I made these flank steak sandwiches the other night for dinner and my husband and I both loved them! I'll definitely be making them again in the future.

The chimichurri and flank steak: (You can use the ingredients below for the chimichurri or I used the recipe for the chimichurri sauce I used before here)

  • 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 arugala, finely chopped
  • 2 cloves garlice minced
  • 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 (I used potato bread)
    • 1/4 cup mayo
    • 1 beefsteak or heirloom tomato, sliced
    • Soft butter for bread
    • salt before you sear and pepper after
    • 2 tablespoons Chimichurri to mix with mayo (We love chimichurri so I used 3.5 tablespoons)
  1. 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
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
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. I did 5 minutes on 1 side and 4 on the other for medium rare) Remove from pan, lay on cutting board, pepper the steak now, let rest 5-10 minutes
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 (Mine were soggy at 1 minute so I did about 2 minutes per side and they turned out perfect)
While grilling the toast, I also made a side of buttered mushrooms
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, (I also added some fresh greens and cheese), other slice of bread, and enjoy!

Recipe from food52


  1. I've been wanting to try making my our chimichurri recently. I'm excited to try yours :) Thanks!

  2. This sandwich looks so delicious!

  3. Sounds so good! I love how you grilled the bread as well :)

  4. Mmm your recipes always look so good!!

  5. This is my recipe, and I am so happy that you made this sandwich and enjoyed it. I just happened upon your blog, it's lovely!


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