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strip steak sandwiches

Grilled Strip Steak Sandwich with Mint Chimichurri

New York strip steaks grilled to medium-rare, sliced thin, and served on ciabatta with mint chimichurri, caramelized onions, and melted provolone.
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Ingredients Method Notes

Ingredients
  

Strip Steaks:
  • 2 New York strip steaks 10-12 oz each
  • 1 tablespoon olive oil
  • 1½ teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
Mint Chimichurri:
  • ½ cup fresh parsley finely chopped
  • ¼ cup fresh mint finely chopped
  • 2 tablespoons fresh oregano finely chopped (or 1 tbsp dried)
  • 2 cloves garlic minced
  • 2 tablespoons finely diced shallot or red onion
  • ½ teaspoon red pepper flakes
  • 2 tablespoons fresh lemon juice
  • ½ cup extra virgin olive oil
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
Caramelized Onions:
  • 1 large yellow onion thinly sliced
  • 1 tablespoon olive oil
  • Pinch of salt
Sandwich Assembly:
  • 2-3 ciabatta rolls split
  • 6 slices provolone cheese

Method
 

  1. Make mint chimichurri by combining chopped parsley, mint, oregano, minced garlic, diced shallot, and red pepper flakes. Stir in lemon juice and olive oil. Season with salt and pepper. Set aside 15-30 minutes for flavors to bloom.
  2. Caramelize onions by heating olive oil over medium heat. Add sliced onions and pinch of salt. Cook 10-12 minutes, stirring occasionally, until soft and golden brown.
  3. Pat steaks dry, coat with olive oil, and season with salt and pepper. Let rest at room temperature 20 minutes.
  4. Preheat grill to high heat (450-500°F). Grill steaks, flipping every 1-2 minutes, until internal temperature reaches 120°F, about 8-12 minutes total. Remove and rest 8-10 minutes.
  5. Toast ciabatta rolls cut-side down on grill until golden with light char marks, 1-2 minutes. Top with provolone and move to indirect heat to melt cheese.
  6. Slice rested steaks thin against the grain. On bottom rolls, layer caramelized onions, sliced steak, and spoon mint chimichurri over steak. Top with other half of roll. Serve immediately.

Notes

Let chimichurri rest 15-30 minutes for flavors to develop and mellow. Caramelize onions over medium heat, not high, to prevent burning. Let steaks rest at room temperature before grilling for even cooking. Flip every 1-2 minutes for edge-to-edge doneness. Pull at exactly 120°F since temperature rises during rest to 130-135°F. Slice thin against the grain for tender sandwich meat. Chimichurri should coat the steak, not soak the bread. Fresh herbs strongly preferred over dried for best flavor.

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