Steak Sandwich with Chimichurri and Caramelized Onions
Steak Sandwich with Chimichurri and Caramelized Onions
Ingredients
For the Chimichurri
- 1 bunch fresh parsley
- 1 bunch fresh cilantro
- 4 garlic cloves
- 1/2 teaspoon red pepper flakes, or to taste
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
- 1/2 cup olive oil
For the Caramelized Onions
- 2 yellow onions, sliced
- 1 tablespoon butter
- 1 teaspoon olive oil
- 1 tablespoon balsamic glaze, or reduction
For the Steak
- 1 1/2 pounds beef filet, about 1-inch thick
- 1 teaspoon salt, as needed
- 1/2 teaspoon black pepper, as needed
- 1/2 teaspoon garlic powder
- 1 tablespoon vegetable oil
For Assembly
- 2 ciabatta bread, loaves, about 8-10 inches each
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 4 ounces sharp cheddar cheese, thinly sliced or shredded
- 2 cups arugula and spinach mix
Instructions
- 1
To prepare the chimichurri, roughly chop the fresh parsley and cilantro. Add the chopped herbs, garlic cloves, red pepper flakes, red wine vinegar, salt, and black pepper to a food processor. Pulse the mixture until all ingredients are finely chopped but not puréed. Add the olive oil and pulse again until the chimichurri is well combined. Transfer to a bowl and set aside.
⏱️ 10 min
- 2
To prepare the caramelized onions, heat the butter and olive oil in a large skillet or pan over medium-low heat. Add the sliced yellow onions and cook slowly, stirring occasionally, for 25-30 minutes, or until deeply golden brown and very tender. Stir in the balsamic glaze and continue to cook for another 2-3 minutes until absorbed. Remove from the pan and set aside.
⏱️ 30 min
- 3
To cook the steak, generously season the beef filet on all sides with salt, black pepper, and garlic powder. Heat the vegetable oil in a heavy-bottomed skillet (cast iron works best) over medium-high heat until shimmering. Carefully place the seasoned steak in the hot pan and sear for 3-5 minutes per side for medium-rare, or until desired doneness is reached. Use a meat thermometer for accuracy (130-135°F for medium-rare).
⏱️ 10 min
- 4
Remove the steak from the pan and let it rest on a cutting board for at least 5-10 minutes. This allows the juices to redistribute, ensuring a tender steak. Once rested, slice the steak against the grain into thin strips.
⏱️ 10 min - 5
To assemble the sandwiches, slice each ciabatta loaf in half lengthwise. On one half of each ciabatta, spread mayonnaise. On the other half, spread Dijon mustard. Layer the sharp cheddar cheese on the mayonnaise-spread half of the bread. Top the cheese with a generous amount of arugula and spinach mix.
⏱️ 5 min
- 6
Evenly distribute the sliced steak over the greens on each sandwich. Spoon a portion of the caramelized onions over the steak. Finish with a generous dollop of the prepared chimichurri. Close the sandwiches with the other half of the ciabatta bread.
⏱️ 5 min
- 7
For easier eating, cut each sandwich in half before serving. Serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Steak Sandwich with Chimichurri and Caramelized Onions
For the Chimichurri
- 1 bunch fresh parsley
- 1 bunch fresh cilantro
- 4 garlic cloves
- 1/2 teaspoon red pepper flakes, or to taste
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
- 1/2 cup olive oil
For the Caramelized Onions
- 2 yellow onions, sliced
- 1 tablespoon butter
- 1 teaspoon olive oil
- 1 tablespoon balsamic glaze, or reduction
For the Steak
- 1 1/2 pounds beef filet, about 1-inch thick
- 1 teaspoon salt, as needed
- 1/2 teaspoon black pepper, as needed
- 1/2 teaspoon garlic powder
- 1 tablespoon vegetable oil
For Assembly
- 2 ciabatta bread, loaves, about 8-10 inches each
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 4 ounces sharp cheddar cheese, thinly sliced or shredded
- 2 cups arugula and spinach mix
Instructions
- 1
To prepare the chimichurri, roughly chop the fresh parsley and cilantro. Add the chopped herbs, garlic cloves, red pepper flakes, red wine vinegar, salt, and black pepper to a food processor. Pulse the mixture until all ingredients are finely chopped but not puréed. Add the olive oil and pulse again until the chimichurri is well combined. Transfer to a bowl and set aside.
⏱️ 10 min - 2
To prepare the caramelized onions, heat the butter and olive oil in a large skillet or pan over medium-low heat. Add the sliced yellow onions and cook slowly, stirring occasionally, for 25-30 minutes, or until deeply golden brown and very tender. Stir in the balsamic glaze and continue to cook for another 2-3 minutes until absorbed. Remove from the pan and set aside.
⏱️ 30 min - 3
To cook the steak, generously season the beef filet on all sides with salt, black pepper, and garlic powder. Heat the vegetable oil in a heavy-bottomed skillet (cast iron works best) over medium-high heat until shimmering. Carefully place the seasoned steak in the hot pan and sear for 3-5 minutes per side for medium-rare, or until desired doneness is reached. Use a meat thermometer for accuracy (130-135°F for medium-rare).
⏱️ 10 min - 4
Remove the steak from the pan and let it rest on a cutting board for at least 5-10 minutes. This allows the juices to redistribute, ensuring a tender steak. Once rested, slice the steak against the grain into thin strips.
⏱️ 10 min - 5
To assemble the sandwiches, slice each ciabatta loaf in half lengthwise. On one half of each ciabatta, spread mayonnaise. On the other half, spread Dijon mustard. Layer the sharp cheddar cheese on the mayonnaise-spread half of the bread. Top the cheese with a generous amount of arugula and spinach mix.
⏱️ 5 min - 6
Evenly distribute the sliced steak over the greens on each sandwich. Spoon a portion of the caramelized onions over the steak. Finish with a generous dollop of the prepared chimichurri. Close the sandwiches with the other half of the ciabatta bread.
⏱️ 5 min - 7
For easier eating, cut each sandwich in half before serving. Serve immediately.