Ultimate Flank Steak Sandwich with Provolone & Homemade Chimichurri
When you want a steak sandwich that feels like a restaurant treat but is doable on a weeknight, this flank steak sandwich with provolone and homemade chimichurri is your best bet.
The bread is brushed with duck fat and toasted golden, the steak is seared hard and flambéed with cognac for extra depth, and the whole thing is finished with a bright chimichurri sauce that cuts through the richness.
Unlike heavy steak-and-cheese subs, this version is balanced and fresh. The tangy herbs, chili, and lemon in the chimichurri bring the same mouthwatering punch you’d find in Argentina but with a few “house” twists — a hint of basil and celery for crunch, lemon instead of vinegar.
Why This Steak Sandwich Works
- Right cut: Flank steak (hampe) cooks fast and slices beautifully against the grain.
- Smart fat: Duck fat is brushed thinly, not drenched, so bread is crisp but not greasy.
- Melty cheese: Provolone adds savory melt without overpowering.
- Fresh chimichurri: A classic Argentinian sauce with parsley, oregano, chili, garlic, lemon, and olive oil — plus a little basil and celery for crunch.
- Weeknight doable: From chopping to serving in 30 minutes.
Ingredients (2 sandwiches)
Steak & Bread
- 300 g flank steak, room temperature
- 4 slices rustic bread or 2 sturdy rolls
- 40 g provolone, thinly sliced (20 g per sandwich)
- 40–48 g duck fat, thinly brushed (10–12 g per slice)
- 1 Tbsp cognac, for flambé
- 2 g salt, kosher (fine), to taste
- 1 g black pepper, freshly ground, to taste
Chimichurri (Maison)
- 20 g flat-leaf parsley, finely chopped
- 5 g dried oregano (or 10 g fresh, chopped)
- 10 g onion, finely chopped
- 20 g celery heart, finely chopped
- 10 g fresh red chili, finely chopped (seeds optional)
- 1 clove garlic, minced (≈ 1 g)
- 30 ml lemon juice, freshly squeezed (≈ 2 Tbsp)
- 45–60 ml olive oil, extra virgin (3–4 Tbsp)
- 4 g salt, kosher (fine), adjust to taste
- 1 g black pepper, freshly ground
- 4 basil leaves, finely sliced (optional twist)
Optional Spread
- 30 g mayonnaise, classic
- 10 g Dijon mustard, smooth
- 3 ml lemon juice, freshly squeezed
- 1 g black pepper, freshly ground
Step-by-Step Instructions
1. Make the Chimichurri (5–10 minutes)
- Combine parsley, oregano, onion, celery, chili, and garlic in a bowl.
- Add lemon juice and olive oil. Season with salt and pepper.
- Stir in basil (optional).
- Taste: it should be bright, tangy, and slightly spicy. Let rest 10 minutes to meld.
2. Prepare the Bread & Cheese (5 minutes)
- Split rolls or slice bread.
- Brush lightly with duck fat — think paintbrush stroke, not puddles.
- Toast in a hot dry pan until golden.
- Lay provolone on the warm bread; cover briefly to let it melt.
3. Optional Spread (2 minutes)
Mix mayo, Dijon, lemon juice, and pepper. Spread a thin layer on the untoasted sides if you want extra tang and cohesion.
4. Cook the Steak (6–8 minutes + rest)
- Pat steak dry; season both sides with salt and pepper.
- Heat a pan over high heat; add 1 tsp duck fat.
- Sear steak 1–2 minutes per side (medium-rare).
- Add cognac; flambé quickly or reduce until alcohol evaporates.
- Rest 3–5 minutes, then slice thinly against the grain.
5. Assemble the Sandwich
- Bottom bread with melted provolone.
- Layer steak slices generously.
- Spoon chimichurri over — enough to flavor, not drown.
- Cap with top bread, press lightly, slice in half.
- Serve hot with fries or salad.
Flavor & Texture Notes
- Bread: crisp, golden, faintly duck-fat flavored.
- Steak: tender, juicy, a whisper of cognac.
- Cheese: melted and mild, just binding.
- Chimichurri: tangy, fresh, herb-packed — the perfect foil to richness.
Substitutions & Variations
- Steak: Skirt steak (bavette) works; ribeye is indulgent; sirloin tip is leaner.
- Cheese: Fontina, Swiss, or mozzarella if provolone is hard to find.
- Fat: Butter or olive oil if no duck fat.
- Acid: Red wine vinegar instead of lemon for a more classic chimichurri.
- Heat: Adjust chili seeds to preference; or swap with chili flakes.
- Gluten-free: Use a sturdy GF roll, toasted longer for crunch.
Serving Ideas
- With Authentic Belgian Fries.
- Or a fresh Homemade Caesar Salad.
- Try bistro-style Parisian Potatoes.
- Steak night? Pair with Roquefort Sauce or classic Steak au Poivre.
- Love sandwiches? Check out the Patty Melt and Smash Burger.
Troubleshooting
- Too greasy? Use less duck fat or drain chimichurri briefly before spooning.
- Steak chewy? Slice thinner and across the grain.
- Chimichurri too sharp? Add ½ tsp sugar or a splash more oil.
- Bread soggy? Toast longer and assemble right before serving.
FAQ
Is this really chimichurri or a relish?
It’s chimichurri — the classic Argentinian herb sauce. This version uses lemon instead of vinegar, plus basil and celery for a house twist.
Do I need to flambé with cognac?
No. It’s optional. You can deglaze with broth or skip. It just adds aroma.
Can I meal-prep this?
Yes. Make chimichurri hours ahead; steak and bread should be cooked fresh.
Is provolone necessary?
It’s traditional here. Mozzarella or Swiss can sub in.
Ultimate Flank Steak Sandwich with Provolone & Homemade Chimichurri
When you want a steak sandwich that feels like a restaurant treat but is doable on a weeknight, this flank steak sandwich with provolone and homemade chimichurri is your best bet.
Ingredients
Steak & Bread
- 300 g flank steak room temperature
- 4 slices rustic bread or 2 sturdy rolls
- 40 g provolone thinly sliced (20 g per sandwich)
- 40 –48 g duck fat thinly brushed (10–12 g per slice)
- 1 Tbsp cognac for flambé
- 2 g salt kosher (fine), to taste
- 1 g black pepper freshly ground, to taste
Chimichurri (Maison)
- 20 g flat-leaf parsley finely chopped
- 5 g dried oregano or 10 g fresh, chopped
- 10 g onion finely chopped
- 20 g celery heart finely chopped
- 10 g fresh red chili finely chopped (seeds optional)
- 1 clove garlic minced (≈ 1 g)
- 30 ml lemon juice freshly squeezed (≈ 2 Tbsp)
- 45 –60 ml olive oil extra virgin (3–4 Tbsp)
- 4 g salt kosher (fine), adjust to taste
- 1 g black pepper freshly ground
- 4 basil leaves finely sliced (optional twist)
Optional Spread
- 30 g mayonnaise classic
- 10 g Dijon mustard smooth
- 3 ml lemon juice freshly squeezed
- 1 g black pepper freshly ground
Instructions
- Make the chimichurri: finely chop parsley, oregano, onion, celery, chili, and garlic. Mix with lemon juice, olive oil, salt, pepper, and basil. Let sit for 10 minutes to develop flavors.
- Toast the bread: brush each slice with duck fat and grill in a hot skillet until golden. Place provolone slices on the hot bread, cover briefly, and let melt.
- Cook the steak: season generously with salt and pepper. Sear in a very hot skillet with a little duck fat, 1–2 minutes per side. Deglaze with cognac and flambé if desired. Rest 3–5 minutes, then slice thinly against the grain.
- Assemble the sandwich: place the cheese-melted bread on the bottom, add sliced steak, spoon chimichurri over top, then close with the other slice of bread. Serve hot and enjoy immediately.
Video
Notes
Troubleshooting
- Too greasy? Use less duck fat or drain chimichurri briefly before spooning.
- Steak chewy? Slice thinner and across the grain.
- Chimichurri too sharp? Add ½ tsp sugar or a splash more oil.
- Bread soggy? Toast longer and assemble right before serving.
FAQ
Is this really chimichurri or a relish?It’s chimichurri — the classic Argentinian herb sauce. This version uses lemon instead of vinegar, plus basil and celery for a house twist. Do I need to flambé with cognac?
No. It’s optional. You can deglaze with broth or skip. It just adds aroma. Can I meal-prep this?
Yes. Make chimichurri hours ahead; steak and bread should be cooked fresh. Is provolone necessary?
It’s traditional here. Mozzarella or Swiss can sub in.
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