Steak Sub Sandwiches with Chimichurri

Seared flank steak, sliced and served on a toasted Sub Roll with chimichurri, caramelized red onion rings and chipotle aioli.


  • 1 lb. Flank Steak
  • Kosher Salt and Black Pepper
Caramelized Red Onions
  • 1 Red Onion, cut into ½ inch rings
  • 2 Tbsp. Olive Oil
  • Kosher Salt, to taste
  • 1/3 C. Olive Oil, more as needed
  • 2 Tbsp. Red Wine Vinegar
  • 1 Tbsp. Lemon Juice
  • ½ tsp. Red Pepper Flakes
  • 1 Bunch Fresh Parsley, finely chopped
  • 1 Jalapeno Pepper
  • 2 Cloves Garlic
  • Kosher Salt


  1. Dry the surface of the steak with a paper towel and coat generously with kosher salt and pepper. Allow it to rest at room temperature for 30 minutes.
  2. Meanwhile, preheat the oven to 350 degrees and prepare a baking sheet with foil.
  3. Place the onion rings flat on the prepared baking sheet. Drizzle with olive oil and gently flip to coat.
  4. Season with kosher salt and roast for 25-30 minutes, flipping half-way through.
  5. Once the onions are browned and crisp at the edges, remove from the oven and transfer to a plate to cool slightly.
  6. Prepare the grill. Cook the seasoned steak over medium-high heat until browned on both sides and tension can be felt in the center, about 3-4 minutes on each side. Remove from the heat and set aside.
  7. To make the chimichurri, whisk together the olive oil, red wine vinegar, lemon juice, and red pepper flakes. Allow the dressing to marinate for a few minutes.
  8. Meanwhile, chop the parsley, dice the jalapeno, and mince the garlic; combine in a bowl, season with kosher salt and toss with the dressing.
  9. Once the meat has rested and cooled, cut into ½- inch slices.
  10. Spread each toasted Sub Roll with chipotle aioli. Assemble the sandwiches with sliced steak, chimichurri and caramelized red onions to serve.


Difficulty: Easy

Prep: 15 min

Cook: 40 min (includes meat resting time)

Servings: 4