Jui Jitsu Sandwich
EBT-Friendly: 100% of ingredients
From Sandwichitos
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A knockout sandwich featuring juicy, broiled skirt steak slathered in a vibrant, herbaceous chimichurri sauce. Perfectly charred, sliced thin, and piled high on a toasted hoagie roll—this is the ultimate steak sandwich for any occasion.
Ingredients:
For the Chimichurri Sauce
- 1 cup fresh parsley leaves (chopped)
- 1/2 cup fresh cilantro leaves (chopped (plus stems))
- 1 tbsp fresh oregano (chopped)
- 1 green onion (thinly sliced)
- 5 medium cloves garlic (minced)
- 1 tsp lemon (zest)
- 3/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 tsp kosher salt (plus more to taste)
For the Sandwich
- 1 lb skirt steak (or flank steak)
- freshly ground black pepper (to taste)
- 2 6-7 inch sandwich (or hoagie rolls)
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Make the chimichurri sauce: In a medium bowl, combine 1 cup chopped fresh parsley, ½ cup chopped fresh cilantro, 1 tablespoon chopped fresh oregano, 1 thinly sliced green onion, 5 medium cloves minced garlic (about 5 teaspoons), and 1 teaspoon lemon zest. Add ¾ cup extra-virgin olive oil, ¼ cup red wine vinegar, and ½ teaspoon kosher salt and whisk to combine. Season with more salt to taste. Reserve ¼ cup of the chimichurri sauce in a small bowl for marinating the steak. Set the remaining sauce aside for serving.
- Prepare the steak: Place 1 pound skirt steak or flank steak on a foil-lined sheet pan. Season the steak on all sides with kosher salt and freshly ground black pepper. Pour the reserved ¼ cup chimichurri sauce over the steak, flipping to ensure even coverage. Marinate at room temperature for at least 20 minutes, or up to 1 hour.
- Broil the steak: Adjust the broiler rack to 6 inches below the heating element. Preheat the broiler to high for 10 minutes. Broil the steaks, turning once, until nicely browned and charred on each side and the center registers 125-135°F (medium-rare) on an instant-read thermometer, about 5-6 minutes per side.
- Rest and toast the rolls: Remove the steak from the broiler, tent loosely with foil, and allow to rest for 10 minutes. Meanwhile, lightly toast 2 sandwich or hoagie rolls (6-7 inches each).
- Slice and assemble: Slice the rested steak against the grain into ¼-inch thick slices. Split the toasted rolls open and spread some of the remaining chimichurri sauce on the inside of each roll. Divide the sliced steak evenly among the rolls, then spoon more chimichurri sauce over the meat.
- Serve: Serve the sandwiches with the remaining chimichurri sauce on the side for dipping. Enjoy!
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