Crispy Chimichurri Steak Sandwich with Runny Egg Tips, FAQ & printable recipe

Tips for success

To maximize the flavor of the chimichurri, try to prepare it at least thirty minutes before you start cooking the steak. This allows the garlic and herbs to infuse the oil properly, resulting in a much more aromatic and flavorful sauce. If you prefer a bit of heat, consider adding a pinch of red pepper flakes to the mixture during the preparation phase.

When toasting the ciabatta, you can brush the cut sides with a little bit of the steak fat or olive oil to add an extra layer of flavor and crunch. This helps the bread stand up to the juicy steak and runny egg yolk without becoming soggy. Ensure the toaster or grill pan is hot to get a quick, even toast without drying out the interior of the bread entirely.

Variations

• Spicy Chimichurri Steak: Add one finely minced fresh jalapeño or a teaspoon of red pepper flakes to the chimichurri sauce for a pleasant kick that pairs well with the richness of the ribeye.
• Caramelized Shallot Version: Substitute the red onion with thinly sliced shallots. Shallots provide a milder, sweeter flavor profile that complements the savory steak and adds a delicate touch to the sandwich.

Storage and make-ahead

Fridge

Store leftover steak and onions in an airtight container in the refrigerator for up to 2 days. Keep the chimichurri in a separate sealed jar.

Reheat

Reheat steak slices gently in a pan over medium heat until warm. Avoid the microwave, as it will make the steak tough.

If you have leftovers, store the steak, onions, and ciabatta in separate airtight containers in the refrigerator. The steak should be wrapped tightly to prevent it from drying out.

The chimichurri can be stored in a glass jar or small container and will keep its fresh flavor for up to two days. Do not store the assembled sandwich, as the bread will become soggy and the egg yolk will not hold up well.

You can prepare the chimichurri sauce up to twenty-four hours in advance and keep it refrigerated. The red onions can also be sliced ahead of time.

However, the steak and the egg are best cooked immediately before serving to ensure the best texture and temperature. Toast the ciabatta just before assembly to guarantee that signature crunch that makes this sandwich so satisfying and enjoyable to eat.

Serving ideas

Serve this steak sandwich immediately after assembly to enjoy the contrast between the hot, seared beef and the cool, fresh chimichurri. The sandwich is substantial enough to be a main course, but it pairs beautifully with a side of lightly dressed greens or roasted vegetables.

Because the egg yolk adds a rich, creamy element, you do not need any additional sauces like mayonnaise or mustard to enhance the flavor profile.

Present the sandwich on a wooden cutting board or a rustic plate to match the estancia grill aesthetic. Cut the sandwich in half diagonally to expose the layers of steak, onions, and the runny yolk, which creates a visually appealing presentation.

Ensure you have plenty of napkins on hand, as the combination of the chimichurri oil and the runny egg yolk makes for a delicious, albeit messy, dining experience.

Frequently asked questions

Recipe card

Crispy Chimichurri Steak Sandwich with Runny Egg

Prep 10 minCook 6 minRest 5 minTotal 21 minServes 1

Ingredients

• 8 oz prime ribeye steak
• 1/2 tsp coarse salt
• 1 clove garlic, minced
• 1/3 cup fresh parsley-oregano chimichurri
• 1 red onion, sliced
• 1 egg
• 1 ciabatta roll, toasted

Instructions

1. Season the eight-ounce ribeye generously with coarse salt and garlic on both sides. Ensure the meat is at room temperature for about twenty minutes before cooking. Prepare the fresh parsley-oregano chimichurri by mixing the herbs with oil, vinegar, and seasonings in a small bowl. Set the chimichurri aside to let the flavors meld while the steak prepares for the pan.
2. Heat a cast iron skillet to 480°F (249°C). Place the ribeye in the hot pan and sear for two minutes per side until a crust forms. Add the sliced red onion to the skillet to caramelize in the rendered steak juices. Once the steak reaches an internal temperature of 145°F (63°C), remove it from the skillet and let it rest on a cutting board for at least 3 minutes before slicing against the grain.
3. Crack the egg directly into the hot skillet using the remaining steak drippings. Cook until the whites are set but the yolk remains runny. Toast the ciabatta roll until golden brown. Assemble the sandwich by layering the sliced ribeye, caramelized red onions, and the fried egg. Spoon the chimichurri over the top, ensuring the herb oil soaks into the bread. Serve immediately while warm.

Contains: gluten, eggs

Food safety: The egg is served with a runny yolk. Pasteurized eggs are advised for pregnant women, young children, older adults, and those with weakened immune systems.

Estimated nutrition per serving

Calories

680

Protein

42 g

Carbohydrates

35 g

Fat

41 g

Fiber

2 g

Sugar

3 g

Sodium

550 mg

Automatic estimate from the ingredient list, not laboratory-verified.