Recipe: Grilled Steak & Chimichurri Sandwich
Summer grilling season is in full swing, and there’s no better way to elevate your backyard get-together than with a vibrant, flavor-packed steak sandwich that’s as impressive as it is easy to prepare. This recipe brings together tender grilled flank steak, zesty homemade chimichurri, creamy avocado, spicy pepper jack, and crisp microgreens—all nestled between perfectly toasted sourdough. Whether you're hosting friends or just treating yourself, this sandwich hits every note of savory, fresh, and satisfying. And the perfect pairing? A chilled glass of Dutton-Goldfield Dutton Ranch Pinot Noir, whose bright acidity and silky texture make it the ultimate companion to your smoky, herbaceous summer feast.
Serves 4
Ingredients
1 to 1.5 lb. flank or flat iron steak
1 tablespoon olive oil
Salt/pepper
1 large bunch fresh cilantro
1 large bunch fresh Italian parsley
¼ cup red onion or pickled red onion
1 garlic clove, smashed
½ lime, squeezed and juiced
1 tablespoon olive oil
Dash of salt
Sourdough slices or individual sourdough baguettes
Drizzle of olive oil
2 avocados, sliced
4 slices of pepper jack cheese
2 cups baby arugula
1 cup microgreens
Directions:
1. Preheat your outdoor grill (or indoor grill pan) to medium-high heat. Sprinkle the steak with olive oil, salt and pepper on both sides.
2. Grill the steak for about 5-6 minutes per side, or until the internal thermometer reads 130-135 (for medium rare) or around 140 (for medium). Grill time will vary depending on the thickness of your steak and how you like it cooked.
3. While the steak is on the grill, chop off the leaves of both the cilantro and parsley and coarsely chop. Add in the red onion and garlic and keep chopping until paste like. Add lime juice, olive oil and salt and chop to combine.
4. Once the grilling is done, place the steak on a cutting board and let it rest for 10 minutes before slicing. Make sure and slice your steak into thin strips against the grain.
5. Rub the sourdough bread with a little olive oil and toast on your grill. Once toasted, add the pepper jack cheese slices on one side and then top with thinly sliced pieces of steak. Sprinkle some of the chimichurri over the steak slices. On the other piece of sourdough, smash and spread the avocado then top with the chimichurri mixture, followed by baby arugula and microgreens.
6. Assemble one side of the sandwich on top of the other and cut in half.
7. Enjoy with a glass of Dutton Goldfield Dutton Ranch Pinot Noir!
Why This Pairs Well with Pinot Noir:
Fruit and Acidity Balance:
Russian River Pinot Noir typically has lush cherry, raspberry, and cranberry notes, with bright acidity. This acidity cuts through the richness of the avocado and the fattiness of the steak beautifully, refreshing your palate with every bite.
Herbaceous Harmony:
The chimichurri’s fresh parsley and cilantro, along with the arugula and microgreens, match perfectly with Pinot’s subtle herbal and earthy undertones, creating a flavor bridge rather than a clash.
Spice Compatibility:
Pepper jack cheese adds a gentle kick. Russian River Pinot often has a silky, supple texture and low tannins, so it won't clash or inflame the spice — it mellows and complements it.
Umami + Soft Tannins:
The grilled, seared meat brings umami richness. Pinot Noir, especially from Green Valley, has soft tannins and a silky mouthfeel, which means it enhances the steak's savoriness without overwhelming it.
Recipe Prepared by: Rachel Thralls, Certified Sommelier
