Are you ready for a delicious lunch? Try our Grilled Chimichurri Steak Sandwich recipe, which combines juicy angus skirt steak and zesty homemade chimichurri sauce. The best part about this recipe is the chimichurri sauce, a refreshing and flavorful sauce that complements red meat like steak perfectly.

To make the chimichurri sauce, blend fresh parsley, seven cloves of garlic, salt, pepper and crushed red pepper. These ingredients come together to create a flavorful and aromatic sauce that takes the steak sandwich to the next level.

Next, marinate the steak in the chimichurri sauce to tenderize and enhance the flavors of the meat. Once marinated, grill the steak to your liking. While the steak is grilling, brush the ciabatta rolls with melted unsalted butter and toast them on the grill for a satisfying crunch.

Once the steak is cooked to perfection, assemble the sandwich by adding arugula, sliced cheese, caramelized onions and marinated steak between the buns.

Take a bite of the sandwich and enjoy the satisfying crunch of the buttered ciabatta rolls, juicy skirt steak, zesty chimichurri and sweetness from the caramelized onions.

This Grilled Chimichurri Steak Sandwich is a delicious and flavorful meal for any occasion. Serve it with your favorite chips and drink for a satisfying and filling meal.

Prep Time:  12 minutes (plus 30 minutes to marinate)   |    Cook Time:  23 minutes   |    Total Time:  35 minutes (plus 30 minutes to marinate)   |    Servings:  6

Ingredients:

• 2 bunches parsley
• 7 cloves garlic
• 1 tablespoon  Stonemill  Iodized Salt
• 1 teaspoon  Stonemill  Ground Black Pepper
• 1½ teaspoons  Stonemill  Crushed Red Pepper
• 3 tablespoons fresh lemon juice
• 2 tablespoons  Simply Nature  Organic Apple Cider Vinegar
• ¼ cup  Carlini  Vegetable Oil
• ¾ cup water
• 2½ pounds Black Angus Skirt Steak
• 6  Specially Selected  Ciabatta Sandwich Rolls
• ¼ cup  Countryside Creamery  Unsalted Butter, melted
• 3 cups  Simply Nature  Organic Arugula
• 6 slices Emporium Selection  Deli Sliced Havarti Cheese
• 1 cup caramelized onions

Directions:                                  

1. Combine parsley, garlic, salt, black pepper, crushed red pepper, lemon juice, vinegar, oil and water in a blender until smooth to make a chimichurri sauce.
2. Reserve ½ cup of chimichurri sauce.
3. Pour remaining chimichurri sauce in a recloseable gallon sized bag. Add skirt steak and marinate for at least 30 minutes.      
4. Using a cast iron grill pan, grill skirt steak to desired temperature. Let meat rest for 10 minutes.
5. Split each ciabatta roll and brush with butter. Grill bread on the grill pan until toasted. Reserve.
6. In a medium bowl, toss arugula with reserved chimichurri sauce. Reserve.
7. Slice steak against the grain to desired width. Reserve.
8. To assemble the sandwiches, layer the steak on the bottom pieces of the ciabatta rolls, followed by 1 slice of Havarti and caramelized onions. Finish with arugula and top of ciabatta roll.     

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Recipe Courtesy of Chef Leigh An, ALDI Test Kitchen