Steak Panini with Chimichurri Sauce
Prep time
Cook time
Total time
Inspired by Argentinian barbecues, this sandwich combines a tangy homemade chimichurri sauce with strips of steak and melty provolone cheese on a crusty bun. Don't let the long prep time scare you off - most of it is spent marinating the meat, which gives you some extra time to kick back and enjoy some quality time with dad.
Recipe type: Sandwich
Serves: 4
Chimichurri Sauce
  • 1 cup packed flat leaf parsley, stems removed
  • 1 cup packed cilantro, stems removed
  • 4 cloves garlic
  • ¼ cup fresh oregano leaves (or 2 tsp dried)
  • ½ cup olive oil
  • ¼ cup red or white wine vinegar
  • ¼ tsp ground cumin
  • Pinch red pepper flakes
  • Salt and pepper
  • 2 striploin steaks (~1/2 lb each)
  • 4 ciabatta buns (or 1 cibatta loaf, cut into 3"x"3 squares)
  • 8 slices provolone cheese
Prepare the chimichurri sauce:
  1. Combine parsley, cilantro, garlic and oregano in a food processor. Pulse 4-5 times, or until herbs and garlic are very finely chopped. (Note: if you don’t have a food processor, you can also chop everything by hand using a sharp knife.)
  2. Transfer the chopped herbs and garlic to a small mixing bowl. Stir in olive oil, vinegar, cumin and red pepper flakes, then season to taste with salt and pepper.
Prepare the steak:
  1. Place the steaks in a zip-top plastic bag. Spoon ¼ cup of chimichurri sauce overtop, and rub the steaks to coat evenly with the marinade. Seal up the bag and transfer to the refrigerator to marinate for 2 hours.
  2. After 2 hours, remove the steaks from the marinade and pat with paper towels to remove some of the excess marinade.
  3. Fire up your grill on High. Grill the steaks to your liking - I usually go with 3-4 minutes per side for medium-rare, but this will vary depending on your grill, your personal preferences and the thickness of your steak. Transfer the steak to a cutting board to rest for 5 minutes, then cut across the grain into thin slices.
  4. (Note: If you don't have a grill or if the weather isn't conducive to grilling, you can cook the steaks on the Griddler instead - just remember to cool off the plates and wipe them down thoroughly before moving on to the next step.)
Assemble the Panini:
  1. Insert plates into the Griddler with the ridged side facing out and preheat to High.
  2. Split the buns in half. Spread each half with a generous dollop of chimichurri, then top with a slice of provolone. Arrange steak slices onto the bottom bun, distributing evenly between the four sandwiches, then top off with the top bun.
  3. Arrange two of the sandwiches on the bottom plate of the preheated Griddler, then lower the top and press down gently for 30 seconds to flatten the panini. (I find the best way to do this is to use a clean dishtowel or oven mitt to press down directly on the top of the Griddler, since the handle doesn't apply even pressure). Grill for 4 to 5 minutes, or until the cheese is melted and the bread is toasted. Repeat with the remaining sandwiches.
  4. Slice in half and serve immediately.
Recipe by Crumb: A Food Blog at