Steak Sandwich with Chimichurri
This grilled Ribeye Steak Sandwich with chimichurri, garlic butter, sourdough, cheese, and caramelized onions is the ultimate sandwich!
Servings: 4 people
Ingredients
- 1 large garlic bulb or 2 small bulbs
- 3 ½ teaspoon olive oil
- Kosher salt
- 1 lb crusty loaf of bread such as sourdough
- Freshly cracked black pepper
- ½ cup unsalted butter room temperature
- 1 yellow onion sliced
- 1 lb Ribeye steaks brought to room temperature 1 hour before grilling
- 4 slices low-moisture mozzarella cheese
Chimichurri
- 1 cup loosely packed parsley leaves
- 1 tablespoon oregano leaves
- 1 Garlic clove
- 1 tablespoon Red Wine Vinegar
- ¼ teaspoon Kosher Salt
- ¼ teaspoon red pepper flakes
- ¼ cup extra-virgin olive oil
Instructions
- Make the garlic butter: Preheat the oven to 400 degrees. Slice off the top ¼ of the bulbs of garlic. Drizzle it with ½ teaspoon olive oil and a pinch of salt. Wrap the bulbs in a piece of foil. Place in the oven and roast for 40-60 minutes, or until the garlic is browned and soft. Carefully, to not burn yourself, squeeze the garlic out of the bulb and use a fork to mash it together with the butter.
- Prepare the bread: Slice the bread in half lengthwise. Scoop out some of the bread in the top half, if desired. Spread each half evenly on the inside with the garlic butter.
- Make the caramelized onions: Heat a medium skillet on medium low heat. Add 1 tablespoon olive oil, then the sliced onions, and a pinch of salt. Cook stirring occasionally, until deeply caramelized, about 25 minutes. Further along in the cooking you will need to stir more frequently until almost constantly at the end. Set aside.
- Make the chimichurri: add the parsley, oregano, garlic, red wine vinegar, salt and red pepper flakes to a food processor or blender. With the motor running, stream in the olive oil and process until well incorporated. Set aside.
- Prepare the grill: Turn on grill, creating a section with indirect heat and a section with direct heat. If you have a charcoal grill, place coals on one side of grill. If you have a gas grill, turn one burner on high and another burner on medium.
- Grill the steaks: Season the steaks all over very generously with salt and pepper (this can be done 1 hour in advance). Grill the steaks on direct heat for 3-4 minutes per side, or until medium rare, about 130 degrees. Move the steaks to indirect heat if needed to prevent burning. Let the steaks rest for at least 5-10 minutes before slicing.
- Grill the bread: Meanwhile, grill the bread. Place the bread, butter-side down, on direct heat and grill for 30-60 seconds, or until just lightly browned. Flip the bread and move it to indirect heat. Add the sliced mozzarella to the bottom half and close the lid. Grill until the cheese is melty and the bottom is lightly brown, about 5 minutes.
- Assemble: To assemble, spread the chimichurri on the inside of the top piece of bread. Add the slice steak then caramelized onions to the side with the cheese. Close the sandwich and slice before serving immediately.
Video
Notes
Cook time will vary depending on the thickness and cut of steak you are using.
Prep ahead
- The chimichurri, garlic butter, and caramelized onions can all be made up to 3-5 days in advance and kept in an airtight container in the refrigerator. Let the onions cool completely before storing.
- Bring the garlic butter to room temperature before using to make it easier to spread. I recommend reheating the caramelized onions on the stovetop or in the microwave in a microwave-safe dish.
