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Steak Chimichurri Sandwich

Impress your friends at a summer barbecue with this sophisticated sandwich featuring Uruguayan ribeye steak from Verde Farms! Learn more at

Servings: 4


  • 1½ pound Verde Farms ribeye steak
  • Salt, to taste
  • Pepper, to taste
  • Sourdough bread, sliced
  • Roasted red peppers, sliced
  • Queso fresco


  • 1 bunch fresh parsley
  • 3 tablespoons fresh oregano leaves
  • 2½ tablespoons red wine vinegar
  • 2 garlic cloves
  • 1 teaspoon red pepper flakes
  • ½ teaspoon salt
  • ½ cup olive oil


  1. Prepare chimichurri: Add all ingredients to a food processor and pulse to form a chunky sauce. Set aside

  2. Rub the steak with a bit of olive oil and season heavily with salt and pepper. Grill steak on each side for 3–4 minutes for medium, then let rest for at least 5 minutes. Thinly slice against the grain.

  3. While steak is grilling, rub the bread slices with a drizzle of olive oil and grill each slice.

  4. Assemble the open-faced sandwiches by spreading a layer of chimichurri on each slice of bread. Then, pile on the thinly sliced steak, followed by a layer of roasted red peppers. Top with a little more chimichurri and sprinkle with some crumbled queso fresco.