The Best Steak Sandwich
The Best Steak Sandwich is a medium American recipe that serves 2. 600 calories per serving. Recipe by The Golden Balance on YouTube.
Prep: 22 min | Cook: 35 min | Total: 1 hr 12 min
Cost: $18.16 total, $9.08 per serving
Ingredients
- 2 pieces Ribeye Steak (about 8 oz each, 1‑inch thick)
- 4 Tbsp Unsalted Butter (softened for the cowboy butter rub)
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1 tsp Onion Powder
- ½ tsp Black Pepper (freshly ground)
- 1 tsp Salt (plus extra pinch for chimichurri and shallots)
- 2 medium Shallots (thinly sliced)
- 2 Tbsp Vegetable Oil (for frying shallots)
- ¼ cup Fresh Cilantro (chopped finely)
- ¼ cup Fresh Parsley (chopped finely)
- 2 Tbsp Fresh Oregano (chopped)
- 1 small Red Chili (seeded and diced)
- 2 Tbsp Red Wine Vinegar
- 3 Tbsp Olive Oil (extra‑virgin, for chimichurri)
- 1 small Sourdough Baguette (split lengthwise, toasted)
- 2 Tbsp Mayonnaise
- 1 tsp Ground Mustard
- 1 Tbsp Olive Oil (for searing steak in cast‑iron pan)
Instructions
Prepare Cowboy Butter Rub
In a small bowl combine softened butter, garlic powder, smoked paprika, onion powder, salt, and black pepper. Mix until a smooth paste forms.
Time: PT10M
Season and Roast the Steaks
Pat the ribeye steaks dry, spread the cowboy butter rub evenly over both sides, and place them on a baking sheet. Roast in a pre‑heated oven at 200°C for about 15 minutes for medium‑rare.
Time: PT15M
Temperature: 200°C
Slice Shallots
While the steak roasts, thinly slice the shallots on a cutting board.
Time: PT5M
Fry Crispy Shallots
Heat vegetable oil in a skillet over medium‑high heat. Add the sliced shallots and fry until golden and crisp, about 5 minutes. Remove with a slotted spoon and sprinkle with a pinch of salt.
Time: PT5M
Temperature: medium-high
Make Chimichurri
In a mixing bowl combine chopped cilantro, parsley, oregano, diced red chili, red wine vinegar, olive oil, and a pinch of salt. Stir until well blended.
Time: PT5M
Prepare Mustard‑Mayo Spread
Mix mayonnaise and ground mustard in a small bowl until smooth.
Time: PT2M
Sear the Roasted Steak
When the oven time is up, heat a tablespoon of olive oil in a cast‑iron skillet over high heat. Transfer the roasted steaks to the pan and sear each side for about 2 minutes to develop a crust.
Time: PT5M
Temperature: high
Rest the Steak
Remove the steak from the pan, place on a cutting board, and let rest for 5 minutes before slicing.
Time: PT5M
Toast the Baguette
Slice the sourdough baguette lengthwise and place on a baking sheet. Toast in the same 200°C oven for 5 minutes until lightly crisp.
Time: PT5M
Temperature: 200°C
Assemble the Sandwich
Spread the mustard‑mayo on the bottom half of the toasted baguette. Layer sliced steak, spoon generous chimichurri over the meat, sprinkle crispy shallots, and close with the top half of the bread.
Time: PT5M
Nutrition Facts
- Calories
- 600
- Protein
- 30 g
- Carbohydrates
- 35 g
- Fat
- 35 g
- Fiber
- 2 g
Dietary info: Contains gluten, Contains dairy, Contains eggs, Not vegan, Not vegetarian
Allergens: Dairy, Eggs, Mustard, Gluten
Ingredient Substitutions
- Instead of Ribeye Steak: Sirloin Steak, Strip Steak
- Instead of Unsalted Butter: Margarine
- Instead of Garlic Powder: Fresh minced garlic
- Instead of Smoked Paprika: Regular paprika
- Instead of Onion Powder: Finely minced onion
- Instead of Shallots: Red onion
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Fresh Cilantro: Coriander leaves
- Instead of Fresh Parsley: Flat‑leaf parsley
- Instead of Fresh Oregano: Dried oregano (½ tsp)
- Instead of Red Chili: Red chili flakes (½ tsp)
- Instead of Red Wine Vinegar: Apple cider vinegar
- Instead of Olive Oil: Avocado oil
- Instead of Sourdough Baguette: Ciabatta roll, French baguette
- Instead of Mayonnaise: Greek yogurt
- Instead of Ground Mustard: Dijon mustard (½ tsp)
- Instead of Olive Oil: High‑smoke‑point oil
Equipment Needed
- Oven
- Cast Iron Skillet
- Baking Sheet
- Knife
- Cutting Board
- Mixing Bowl
- Tongs
- Small Spoon
Critical Steps — Do Not Skip
- Seasoning the steak with the cowboy butter rub
- Achieving crispy shallots without burning
- Balancing the herb, vinegar, and oil ratio in the chimichurri
- Searing the steak quickly to develop a crust while preserving interior doneness
Chef Tips from the Video
- Pat the steak dry before applying the butter rub for a better crust.
- Use a mandoline for uniform shallot slices; it speeds up frying.
- Let the chimichurri rest for at least 10 minutes before using to let the herbs release their oils.
Troubleshooting
Steak is dry after cooking.
Do not over‑roast; use a meat thermometer and pull the steak at 55°C for medium‑rare, then let it rest.
Shallots become burnt instead of crispy.
Fry over medium‑high heat and remove them as soon as they turn golden; keep the oil temperature steady.
Chimichurri tastes too acidic.
Add a little more olive oil or a pinch of sugar to balance the vinegar.
Storage
Refrigerator: Store leftover steak, chimichurri, and shallots in airtight containers for up to 3 days.
Freezer: Steak can be frozen raw or cooked for up to 2 months; thaw before reheating.
Room temperature: Assembled sandwich is best eaten immediately; it will become soggy if left out.
Make-Ahead Tips
- Prepare the chimichurri up to 24 hours ahead; store in the refrigerator.
- Season the steak with the butter rub and refrigerate for 30 minutes before cooking for deeper flavor.
- Crispy shallots can be made ahead and stored in a paper towel-lined container.
Frequently Asked Questions
What is the cultural significance and history of the steak sandwich with chimichurri in American cuisine?
The steak sandwich is a classic American street‑food staple, often featuring grilled or roasted beef on crusty bread. Adding chimichurri brings an Argentine influence, reflecting the growing popularity of South‑American flavors in the United States.
What are the traditional regional variations of steak sandwiches in the United States?
In the Midwest, steak sandwiches often include caramelized onions and provolone; in the Southwest, they may feature jalapeños and pepper jack cheese. The chimichurri version blends the classic American sandwich with Argentine herb sauce.
How is a steak sandwich traditionally served in Argentine cuisine?
In Argentina, steak is commonly served with chimichurri as a topping for grilled meats (asado). When adapted into a sandwich, the meat is sliced thin, placed on a crusty roll, and finished with fresh herbs and sometimes crispy onions.
What occasions or celebrations is the steak sandwich with chimichurri commonly associated with in American food culture?
It’s popular at casual gatherings, backyard barbecues, and sports‑watch parties because it’s hearty, easy to eat with hands, and can be prepared in bulk for a crowd.
What authentic ingredients are essential for a traditional chimichurri sauce used on a steak sandwich?
Authentic chimichurri relies on fresh cilantro, parsley, oregano, red chili, red wine vinegar, olive oil, and salt. While variations exist, these ingredients provide the bright, herbaceous flavor that defines the sauce.
What other American dishes pair well with a steak sandwich featuring chimichurri and crispy shallots?
It pairs nicely with a simple mixed green salad, roasted potatoes, or a side of coleslaw. A cold craft beer or a glass of Malbec complements the rich steak and herb sauce.
What are the most common mistakes to avoid when making the steak sandwich with chimichurri from The Golden Balance?
Common errors include over‑cooking the steak, under‑seasoning the butter rub, frying shallots too long so they burn, and using too much vinegar in the chimichurri which can overwhelm the herbs.
Why does this steak sandwich recipe use a cowboy butter rub before oven roasting instead of a simple salt‑pepper seasoning?
The butter rub adds richness and a layered flavor profile, creating a caramelized crust while keeping the interior juicy. Simple salt‑pepper would not provide the same depth of taste.
Can I make the steak sandwich ahead of time and how should I store the components?
Yes. Prepare the chimichurri and crispy shallots up to a day ahead and store them in the refrigerator. Keep the roasted steak sliced and wrapped tightly; reheat briefly in a hot skillet before assembling.
What texture and appearance should I look for when frying the shallots for this sandwich?
The shallots should turn a uniform golden‑brown color, be crisp to the bite, and retain a slight sweetness. They should not be dark brown or charred, which indicates over‑cooking.
What does the YouTube channel The Golden Balance specialize in?
The Golden Balance focuses on balanced, wholesome home cooking, offering recipes that blend classic comfort foods with nutritious twists and clear, step‑by‑step video tutorials.
How does the YouTube channel The Golden Balance's approach to American‑style sandwiches differ from other cooking channels?
The Golden Balance emphasizes flavor layering, such as using a cowboy butter rub and fresh chimichurri, while also providing practical tips for home cooks on timing, equipment, and ingredient sourcing, setting it apart from channels that focus solely on quick assembly.
Last updated: August 28, 2026
