In Argentina, grilled beef and the herb mixture known as chimichurri have been a delicious dynamic duo for generations. Bring them together in a sandwich and you’ll never settle for a turkey and cheese again.



  • 1 cup thinly sliced red onion
  • 1 tbsp fresh lemon juice
  • 1/2 tsp sugar
  • Salt and pepper
  • 2 tsp canola oil
  • 1 lb sirloin or flank steak
  • 1/2 cup finely chopped flat-leaf parsley
  • 2 tbsp chopped fresh oregano
  • jalapeno pepper, seeded and finely chopped
  • garlic clove, minced
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1/3 cup mayonnaise
  • 8 slices whole-grain bread
  • 1 cup sliced roasted red pepper
1. Place onion, lemon juice, sugar, and 1⁄4 tsp salt in a bowl. Massage onions until tender and pink, about 2 minutes. Chill until ready to use.
2. Heat canola oil in a skillet over medium-high heat. Season steak with salt and pepper and place in skillet. Cook for 4 minutes per side for medium-rare, or until desired doneness. Remove steak and let rest for 10 minutes before thinly slicing.
3. Place parsley, oregano, jalapeño, garlic, 1⁄4 tsp salt, and 1⁄4 tsp pepper in a bowl. Stir in olive oil, red wine vinegar, and mayo.
4. To assemble each sandwich, spread herb mayonnaise on a slice of bread and top with steak, roasted red pepper, and onion. Spread more mayo on a second slice of bread and place on sandwich.