A bold, herby upgrade to your sandwich game
If you’re craving something savory, juicy, and packed with fresh flavor, these Steak Sandwiches with Chimichurri and Rosemary-Dijon Mayo are the move. Made with marinated skirt steak, vibrant chimichurri, and a punchy rosemary-spiked mayo, they deliver the kind of big, layered flavor that tastes like it came from a gourmet kitchen—but with minimal effort.
This recipe is a standout option for easy weeknight recipes or when you want something impressive without a lot of prep. Whether you’re feeding a crowd or just treating yourself, these sandwiches also make for perfect summer dinner recipes—especially when served on toasted sourdough and paired with a cold drink.
Ingredients
For the Steak Marinade
- 1 lb skirt steak
- 2 tablespoons avocado oil
- 1 tablespoon Montreal steak seasoning
- Salt to taste
For the Chimichurri
- ¼ cup fresh parsley, chopped
- 1 tablespoon fresh mint, chopped
- ½ jalapeño, seeded and membranes removed, finely chopped
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
For the Rosemary-Dijon Mayo
- 1 tablespoon low-fat mayo
- ½ tablespoon Dijon mustard
- 1 teaspoon finely chopped fresh rosemary
To Serve
- Sourdough or bread of your choice, toasted
Instructions
1. Marinate the Steak
In a bowl or resealable bag, combine skirt steak with avocado oil, Montreal steak seasoning, and a pinch of salt. Let it marinate in the fridge for at least 30 minutes, or up to 12 hours for deeper flavor.
2. Make the Chimichurri
In a small bowl, combine chopped parsley, mint, jalapeño, garlic, olive oil, red wine vinegar, salt, and pepper. Stir well and let sit at room temperature for 15–30 minutes to allow the flavors to develop.
3. Mix the Rosemary-Dijon Mayo
Stir together the mayo, Dijon mustard, and chopped rosemary in a small bowl until well combined. Set aside.
4. Cook the Steak
Heat a grill, grill pan, or skillet over high heat. Cook the skirt steak for about 3–4 minutes per side for medium-rare (depending on thickness). Let rest for 5 minutes, then slice thinly against the grain.
5. Assemble the Sandwiches
Toast your bread of choice until golden. Spread a layer of rosemary-dijon mayo on one or both slices. Pile on the sliced steak and spoon chimichurri generously over the top. Serve warm.
Why You’ll Love These Steak Sandwiches
They’re bold, balanced, and built for real life—delicious enough for a casual dinner party, but easy enough for a Tuesday night. The herby brightness of chimichurri cuts through the richness of the steak, while the rosemary-Dijon mayo adds a creamy, tangy kick.
If you’re keeping a rotation of easy nutritious recipes that don’t feel boring, this one belongs in it. Pair with a simple green salad, grilled veggies, or even some sweet potato fries for a complete meal.
Pro Tips
- Don’t skip resting the steak: Letting it sit after cooking locks in those juices.
- Double the chimichurri: It keeps well in the fridge and is great on eggs, roasted potatoes, or grilled veggies.
- Make it portable: These sandwiches are perfect for summer picnics, cookouts, or casual outdoor meals.
Ready to level up your sandwich night? This recipe brings gourmet flavor with everyday ingredients—your new go-to for summer dinner recipes that impress without stress.
Make It Count Kitchen 
Leave a comment