Loaded Steak Sandwich on Ciabatta with Chimichurri & Caramelized Onions

Loaded steak sandwich made with grilled New York strip steaks, fresh chimichurri, Worcestershire caramelized onions, and melted mozzarella on toasted ciabatta.

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Prep Time 30

Cook Time 40

Resting Time 10

Total Time 1 10

Servings: 4 people

Course: Main Course

Cuisine: American, Argentine

Ingredients Equipment Method Notes

Ingredients

Steak & Sandwich

3 New York strip steaks about 3-4 lbs total
Salt, black pepper, garlic powder
1 large ciabatta loaf
2 cups fresh grated mozzarella cheese
2 sweet onions thinly sliced
1-2 tbsp Worcestershire sauce
2 tbsp butter or oil

Chimichurri

1 cup fresh parsley finely chopped
4 garlic cloves minced
0.5 cup olive oil
2 tbsp red wine vinegar
1 tsp dried oregano
0.5 tsp red pepper flakes optional
Salt and pepper to taste

Equipment

Charcoal grill or kamado
Cast iron skillet (for onions)
Instant-Read Thermometer
Sharp knife and cutting board

Method

Mix chimichurri: parsley, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, salt, and pepper. Let sit 10-15 minutes.
Caramelize onions in butter over medium heat for 20-25 minutes. Add Worcestershire sauce and cook 3-5 minutes more until rich and jammy.
Season steaks generously with salt, pepper, and garlic powder. Sear over high heat 1-2 minutes per side for a deep crust.
Move to indirect heat at about 300°F. Cook until internal temperature reaches 120°F. Rest 10 minutes, then slice thin against the grain.
Split ciabatta, add mozzarella, grill over indirect heat until cheese melts. Layer steak, caramelized onions, and chimichurri. Press lightly and slice.

Notes

Pull at 120°F: Carryover heat brings it to 125-130°F for perfect medium rare.

Fresh chimichurri: Don't cook it. The raw herbs and vinegar provide the acidity that balances the sandwich.

Press before slicing: A light press compresses the layers for cleaner cuts.

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