Steak-and-Brie Sandwich with Chimichurri

grilled steak sandwich
Photo: Armando Rafael
Prep Time:
40 mins
Total Time:
1 hrs

After grilling, marinate the sliced steak in arugula chimichurri for an extra-fresh finish, then layer it on top of brie.


  • 1 pound flank steak

  • 2 tablespoons packed light-brown sugar

  • Kosher salt and freshly ground pepper

  • 1 ½ cups packed baby arugula, plus more for serving

  • ¾ cup packed fresh flat-leaf parsley leaves

  • 2 tablespoons red-wine vinegar

  • cup extra-virgin olive oil, plus more for brushing and drizzling

  • 1 cup sliced roasted red peppers, drained, plus 1 tablespoon brine (from a 12-ounce jar)

  • 1 baguette (20 to 24 inches), halved lengthwise

  • 6 ounces brie, thinly sliced


  1. Preheat a grill or grill pan to medium-high. Rub steak with brown sugar; season with salt and pepper. Let stand 10 minutes. Pulse arugula and parsley in a food processor until finely chopped. Transfer mixture to a bowl; stir in vinegar, oil, 1/4 teaspoon salt, and brine.

  2. Lightly brush grill with oil. Pat steak dry; grill, turning once halfway through, until well browned (7 to 9 minutes total for medium-rare). Let stand 10 minutes, then slice 1/4 inch thick against the grain. Toss with accumulated juices, peppers, and half of chimichurri. Drizzle baguette halves with oil; grill, turning once, until lightly toasted, 1 to 2 minutes. Just before serving, layer bottom half of baguette with brie and steak mixture. Top with arugula; close sandwich and cut into 4 portions. Serve, with remaining chimichurri.

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