Chimichurri Steak
The story
There are exactly three components here and none of them can hide. Steak, chimichurri, biscuit. No cheese, no cream, no glaze, nothing to cover a mistake. That is the appeal. When a build is this short, every part has to be good, and when every part is good this is one of the best things on the menu.
Chimichurri is a raw sauce, which means it is aggressive in a way cooked sauces are not. Vinegar, garlic, and oregano hit hard and immediately. It also means it is thin and oil-heavy, and thin oily sauces are exactly what turn a sandwich into a sad wet thing. The District Biscuit is butter-laminated, so the oil reads as reinforcement rather than damage, and the crisp edges give the sharp herb sauce something to push against.
That is the culinary canvas working with restraint. Charred beef, raw garlic, bright vinegar, soft butter underneath. It takes thirty minutes, it looks like a restaurant plate, and there is nowhere for a shortcut to hide, which is exactly why it is worth making.
Why you'll love it
- Three components, no filler, and every one of them pulling weight.
- Chimichurri takes five minutes and no cooking at all.
- The District Biscuit is butter-based, so the oil-heavy sauce enhances it instead of soaking it.
- Works on any cut, from a cheap flank to an expensive ribeye, without adjustment.
- The sauce keeps a week and improves for the first two days.
Ingredients
- 4 District Biscuits, warmed and split
- 1.5 lb flank, skirt, or sirloin steak
- 1 packed cup flat-leaf parsley, finely chopped
- 1/4 cup fresh oregano, or 1 tbsp dried
- 4 cloves garlic, minced very fine
- 1/2 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp red pepper flakes
- 1 tbsp neutral oil for searing
- Flaky salt and coarsely cracked black pepper
How to build it
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1
Combine the chopped parsley, oregano, minced garlic, red pepper flakes, red wine vinegar, and 1 tsp salt in a bowl and let it sit for 5 minutes so the garlic mellows in the acid.
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2
Stir in the olive oil slowly, then set the chimichurri aside at room temperature, since refrigerating it dulls the herbs.
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3
Pat the steak completely dry and season it aggressively on both sides with flaky salt and cracked pepper.
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4
Heat the neutral oil in a cast-iron skillet over high heat until it is just short of smoking.
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5
Sear the steak 3 to 4 minutes per side for medium rare, pressing it down once at the start so the whole surface makes contact with the pan.
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6
Move the steak to a board and rest it a full 8 minutes, which is not optional on a lean cut like this.
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7
Warm the District Biscuits in a 350F oven for 5 minutes, split them, and spoon a layer of chimichurri onto both cut faces.
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8
Slice the steak thinly against the grain, fan it onto the bottom biscuit halves, spoon more chimichurri over the top, cap loosely, and serve immediately.
Pro tips & swaps
- Chop the herbs by hand. A food processor bruises parsley and turns chimichurri into a dull green paste instead of a loose, textured sauce.
- Let the garlic sit in the vinegar for 5 minutes before the oil goes in. It takes the raw edge off without cooking it.
- Never refrigerate chimichurri you are about to serve. Cold oil goes cloudy and the herb aroma disappears.
- Rest the steak the full 8 minutes and slice against the grain. On flank or skirt these two steps matter more than the cook.
- The sauce works on almost everything. Make double and use it on chicken, roasted potatoes, or eggs through the week.
Bring District Biscuits to your business
Put our golden, flaky biscuits to work on your own menu — cater your next event, or bring District Biscuits to your restaurant, hotel, or grocery program.
Frequently asked questions
Can I make the Chimichurri Steak Biscuit ahead of time?
The chimichurri can be made up to a week ahead and gets better for the first two days, though bring it to room temperature before serving. Sear and slice the steak right before assembly, since sliced steak loses juice and goes gray quickly.
What's the best biscuit to use for a steak sandwich?
A flaky, butter-laminated biscuit like a District Biscuit is ideal because chimichurri is oil-heavy and thin. Ordinary bread absorbs the oil and goes translucent, while the District Biscuit's own butter content means the oil reinforces rather than ruins it.
Can I substitute the steak in this recipe?
Yes. Chimichurri works on nearly anything. Grilled chicken thighs, seared salmon, roasted cauliflower, or thick portobello caps all take the same sauce without any adjustment. **Is there a gluten-free or vegetarian version of the Chimichurri Steak Biscuit?** Vegetarian works with grilled portobello or cauliflower steaks. The chimichurri is naturally gluten-free and vegan, but the District Biscuit is wheat-based, so check with the District Biscuit cafe about gluten-free options.
Why is my chimichurri bitter or dull?
Over-processing is the usual cause, since blending bruises the parsley and releases bitter compounds. Chop by hand. Old dried oregano and low-quality olive oil are the other two culprits, and both matter more in a raw sauce than a cooked one.
What should I serve or drink with a Chimichurri Steak Biscuit?
Blistered shishito peppers, roasted potatoes, or a simple tomato salad all fit. For drinks, Malbec is the traditional pairing and it is the right one, though a dry rose or a cold lager both work.
How many calories are in a Chimichurri Steak Biscuit?
A single build lands roughly in the 620 to 760 calorie range, driven by the steak and the olive oil in the sauce. Using sirloin instead of ribeye and going lighter on the chimichurri brings it near 520.
How do I store and reheat leftovers?
Store the chimichurri at room temperature for a day or refrigerated for a week, and keep sliced steak in an airtight container for up to 3 days. Leftover steak is best eaten cold or barely warmed, since reheating pushes it past medium.
What makes a District Biscuit different from a regular biscuit?
District Biscuits are made with crisp, buttery edges and distinct flaky layers engineered to be a legit sandwich base, not just a side. That structure is why they hold up under oil-based sauces like chimichurri where ordinary bread turns translucent. It is your culinary canvas, built to carry big flavor from first bite to last.
