I’m always on the lookout for sandwiches that combine simple techniques with bold, memorable flavours. This Argentinian-inspired steak stack does exactly that, championing a robust piece of beef and pairing it with a homemade chimichurri sauce, grilled vegetables, and a solid bread that can handle the juices. Argentina’s steak traditions are known worldwide, and this sandwich pulls those qualities into a handheld form. I choose a flavourful cut of steak—something like sirloin or rump—that cooks quickly and retains plenty of tenderness when sliced thin. By marinating or seasoning it well and giving it a good sear, I bring out its natural richness.

Chimichurri is the star condiment here, adding a bright, herby kick that balances the steak’s savouriness. Traditionally made with parsley, garlic, oil, vinegar, and a hint of chilli, chimichurri comes together in minutes and makes nearly any grilled meat sing. I spoon it generously over the steak, letting it seep into the bread and the nooks between the slices of meat. I like to think of it as the sandwich’s green, zesty heartbeat—if that’s not mixing metaphors too much!

Vegetables have their place in this sandwich, too. I often grill or lightly roast a few slices of red pepper and red onion, giving them a sweet, slightly charred flavour. Their softness and natural sweetness contrast with the meat’s chewiness and the chimichurri’s tang. A handful of peppery rocket (arugula) leaves can also help round out the flavours, adding a fresh, slightly bitter note that keeps everything interesting. As for the bread, a crusty roll or a ciabatta-style loaf works well, offering the right structure so the fillings don’t overwhelm it. Lightly toasting the bread adds extra texture and ensures it stays robust under the steak’s juices.

This sandwich suits anyone who wants a taste of Argentina in a more casual format than a traditional steak dinner. It’s something you might enjoy on a weekend afternoon, maybe accompanied by a cold drink, savouring the layering of flavours. The steps aren’t complicated, either. Making chimichurri is just a matter of chopping herbs and mixing them with oil and vinegar. Cooking the steak is straightforward once you heat a pan or grill to a high temperature. Vegetables grill up quickly. And then it’s just about assembling it all in a logical order so every bite feels balanced.

I think the beauty of this sandwich lies in its simplicity. You’re not juggling complicated techniques. Instead, you’re focusing on quality ingredients and proper seasoning, letting the steak and chimichurri shine through. With every bite, you taste something vibrant, meaty, and fresh. It’s the kind of sandwich that turns a simple meal into something worth remembering.

Why you’ll love this sandwich:

1. Robust, balanced flavours: Savour the tender steak, punchy chimichurri, and sweet grilled vegetables all working together in each bite.
2. Straightforward preparation: Grill the steak, blend the chimichurri, and layer everything up. No tricky steps, just honest cooking.
3. A nod to Argentinian tradition: Enjoy a classic flavour profile that pays tribute to the country’s renowned steak culture—right in a sandwich.

FAQs

Is chimichurri good on steak?
Yes. Chimichurri pairs perfectly with steak, adding fresh, herbaceous notes and a pleasant tangy kick that enhances the beef’s natural flavour.

What does chimichurri go best with?
Chimichurri is versatile. It’s excellent on grilled meats like steak, chicken, or pork, and works well with roasted vegetables or as a dipping sauce for bread.

How do you make Jamie Oliver chimichurri?
Jamie Oliver’s chimichurri usually involves finely chopping parsley, garlic, and chillies, then mixing them with red wine vinegar and olive oil. Season to taste. Adjust proportions based on preference, but the method stays simple and fresh.

What is a chimichurri made of?
Chimichurri typically includes parsley, garlic, oil, vinegar, and chillies. Some variations add oregano, coriander, or lemon zest, but the core combination remains parsley, garlic, oil, and vinegar.