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Skirt Steak Sandwiches
with chimichurri sauce and chips

Active: 40 min Total: 40 min

Chimichurri and steak are a great combo and everyone will love them with some sweet and crunchy grilled bell peppers in this tasty sandwich. When this recipe was first included in a meal plan in May 2016 we recommended using the grill, but we've brought it indoors this time and get a nice sear under the oven's broiler.

Ingredients

Servings:
4
Metric
Chimichurri Sauce:
  • Cilantro - 1 bunch, bottom stems chopped off (feel free to mix in some parsley too)
  • Garlic - 2 cloves
  • Shallots, small - 1 bulb
  • Capers - 2 Tbsp
  • Red wine vinegar - 1 Tbsp
  • Lime - 1, juice of
  • Salt - 3/4 tsp
  • Oil, cooking - 2/3 cup (plus more as needed)
Skirt Steak Sandwiches with Chimichurri Sauce:
  • Steak, skirt - 1 lbs (sub flank, hangar, flat iron)
  • Bell peppers, red - 1, sliced into 1-1/2" / 4cm wide slices
  • Bell peppers, yellow or orange - 1, sliced into 1-1/2" / 4cm wide slices
  • Baguette or ciabatta - 12 oz, sliced open
  • Homemade chimichurri sauce (ingredients listed separately) - ~8 Tbsp
  • Chips, any type for serving (opt) - 4 cups

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Skirt steak - Divide into 3” / 7.5cm long segments. Season with some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
  2. Make chimichurri sauce - In a blender or a food processor, combine cilantro, garlic, shallot, capers, red wine vinegar, lime juice, salt, and oil. Add more oil if it’s too thick. Season to taste with salt or more lime juice. (Can be done up to 5 days ahead)
  3. Bell peppers - Chop into 1-1/2” / 4cm wide slices. (Can be done up to 4 days ahead)
  4. Bread - Slice bread open through the center lengthwise.

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Make

  1. Arrange the top rack of the oven so it’s about 6” / 15cm from the broiler. Turn on the oven's broiler.
  2. Place steak and bell peppers on a sheet pan. Brush bell peppers with some oil and sprinkle with some salt and pepper. Broil peppers for 5 minutes on each side and steak for 3 to 4 minutes on each side, depending on desired doneness. Pop the bread in the oven (you can place it right on the rack) for 5 to 7 minutes to toast.
  3. Let steak rest for ~10 minutes before slicing against the grain (i.e., perpendicular to the fibers).
  4. Assemble sandwiches by slathering on chimichurri sauce and layering in sliced steak and peppers. Enjoy with chips on the side!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (43)
Gluten-free (1)
Paleo (5)
Vegetarian (1)

14 reviews

This was great. My one-year-old couldn't get enough of the chimichurri sauce--and neither could the rest of us.

By: Whitney
Posted: Feb 26, 2018
Diet: Original
0 Helpful

LOVE the chimichurri sauce! I made it with out capers but it was still amazing! I had to cut up a nd freeze some skirt steak as I could only find one that was quite large. I figure this is fine and will reheat well later on with a new batch of sauce!

By: Desirae
Posted: Apr 06, 2017
Diet: Original
0 Helpful

Grilled the steak & veggies. Did both steak & portobello with mozerella whips for the cheese. Son & hubby both liked. The chimicurri was great with steak & requested by hubby to save sauce recipe.

By: Jessie
Posted: Jan 14, 2017
Diet: Original
0 Helpful

Did a pescetarian version of the Paleo Salad with just portabellos, peppers and tomatoes. Served with seared frozen tuna patty. Delicious!

By: Markell
Posted: Jan 09, 2017
Diet: Paleo
0 Helpful

These were really good. everyone liked them.

By: Regan
Posted: Jan 08, 2017
Diet: Vegetarian
0 Helpful

broiler times may need to be longer if using an electric stove and really only half of the oil is needed for the chimichurri sauce. Family loved it even the picky eater little ones.

By: Annastacia
Posted: Jan 02, 2017
Diet: Original
0 Helpful