Ah, the Steak Sandwich… filled with tender, juicy, savory grilled steak; topped with crisp lettuce and vibrant roasted red peppers; sandwiched between buttery French bread slices; all served with an herbaceous and tangy chimichurri. It’s hard not to wax poetic about this Steak Sandwich. Your taste buds will certainly be composing verses to the flavor!


For the chimichurri:

  • 1 cup flat-leaf parsley, firmly-packed, stems trimmed
  • 1 tablespoon fresh oregano, can substitute 1 teaspoon dried oregano
  • 4 medium cloves garlic
  • 1/3 cup olive oil
  • 2 tablespoons white wine vinegar, can substitute red wine vinegar
  • 1/2 teaspoon salt, plus more, to taste
  • 1/4 teaspoon black pepper, plus more, to taste
  • 1/8 teaspoon red pepper flakes

For the sandwiches:

  • 1 (1-pound) flat-iron steak or sirloin steak
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 clove garlic, minced
  • 1 large French loaf bread, sliced into 5 equal pieces and split
  • 5 medium lettuce leaves, of your choice
  • 8 ounces roasted red peppers, homemade or store-bought


Step 1 –Add the parsley, the oregano, and 4 of the garlic cloves to a food processor and pulse several times to finely chop.

Step 2 –Spoon the parsley mixture into a bowl.

Step 3 –Add the olive oil, the vinegar, 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, and the red pepper flakes.

Step 4 –Taste the chimichurri for seasoning and adjust with the extra salt and the extra pepper as needed.

Step 5 –Let the steak rest at room temperature for 30 minutes.

Step 6 –Preheat the grill to 450 degrees F.

Step 7 –Rub the remaining 1 teaspoon of the salt, the remaining 1 teaspoon of the black pepper, and the remaining clove of the garlic over both sides of the steak.

Also Read:  Texas Chicken Casserole

Step 8 –Place the steak on the grill and cook until a brown jacket forms on the bottom, about 3-4 minutes.

Step 9 –Flip the steak and grill until the meat reaches an internal temperature of at least 135 degrees F, about 3-4 minutes.

Step 10 –Transfer the steak from the grill and allow it to rest for 5 minutes.

Step 11 –Slice the steak against the grain.

Step 12 –Toast or grill the French bread to your desired level of doneness.

Step 13 –Add an even amount of the steak slices, the lettuce, and the roasted red peppers to the bread.

Step 14 –Serve with the chimichurri.