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RecipesShaved Ribeye Steak

Smoky Chimichurri Steak Sandwich

Smoky Chimichurri Steak Sandwich

Smoky, herby, and stacked with attitude, this Chimichurri Steak Sandwich brings big, bold flavor to every bite. Juicy Heritage Shaved Ribeye gets tossed in a punchy parsley chimichurri, layered with sweet caramelized onions and a bright, peppery arugula-Parmesan mix. A swipe of smoky paprika mayo seals the deal, all piled onto crispy toasted ciabatta. It’s rich, fresh, and just messy enough to mean business.

Ingredients

Heritage Premium Ribeye Shaved Steak
  • 1 12oz. package of Heritage Shaved Ribeye Steak
  • 1/3 cup mayo
  • 2 tsp smoked paprika
  •  2 cloves garlic, minced, divided
  • 1/4 cup lemon juice, divided
  • 4 oz. baby arugula
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup plus 2 tablespoons olive oil, divided, plus more for cooking
  • 1/2 cup parsley, finely minced
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon red pepper flakes, optional
  • 1 red onion, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 4 Ciabatta rolls, sliced and toasted

Prep time: 15 minutes
Cook time: 12 minutes
Ready in: 27 minutes
Serves:4

Directions

  1. Combine mayonnaise, paprika, 1 clove garlic and 2 tablespoons of lemon in a small bowl until smooth. Set aside.
  2. Combine arugula, Parmesan, remaining 2 tablespoons of lemon juice and 1 tablespoon of olive oil in a small bowl, tossing gently to coat, and set aside.
  3. Combine parsley, red wine vinegar, red pepper flakes, remaining clove of garlic, 1/3 cup of olive oil in a small bowl until evenly mixed and set aside.
  4. Heat remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, until softened and lightly golden-brown, about 6-8 minutes. Remove from skillet and set aside.
  5. Increase heat to medium-high. Add shaved steak, salt and pepper, and cook, pulling apart with a wooden spoon or spatula, until golden-brown and thoroughly cooked, about 3-4 minutes. Transfer steak to bowl with chimichurri mixture and toss to coat.
  6. Top bottom halves of ciabatta buns with smoky mayonnaise mixture, arugula salad, steak, grilled onions and top buns.