Chimichurri Steak Subs
High-protein meal prep sandwiches
Juicy lean steak marinated in fresh chimichurri sauce, layered in hollowed baguettes with melted provolone cheese - perfect for healthy meal prep.
Equipment
Ingredients
Steak
trimmed lean steak (trimmed, lean)
1500 g
kosher salt
22.5 g
Lower Cal Chimichurri
fresh parsley (fresh)
120 g
fresh oregano (fresh)
3 g
fresh cilantro (fresh)
30 g
garlic cloves (peeled)
4 piece
olive oil
60 ml
red wine vinegar
60 ml
salt
3 g
black pepper
2 g
water
30 ml
Other
provolone cheese slices (ultra thin sliced)
16 piece
baguettes (hollowed out, cut into 3 segments)
4 piece
Instructions
Prepare the steak
Season the trimmed lean steak generously with kosher salt on all sides.
Prepare the chimichurri sauce
Finely chop parsley, oregano, cilantro, and garlic. Mix with olive oil, red wine vinegar, salt, and pepper until well combined. Add water if too thick.
Prepare the baguettes
Cut each baguette into 3 equal segments and hollow out the interior to create space for the filling.
Cook the steak
Heat a pan over medium-high heat and cook the seasoned steak for 4-5 minutes per side for medium-rare, or until desired doneness. Let rest 5 minutes before slicing.
Slice the steak
Slice the rested steak thinly against the grain for tender bites.
Assemble the subs
Layer sliced steak in each hollowed baguette segment, top with halved provolone cheese slices, and drizzle generously with chimichurri sauce.
Original recipe
Storage
Store assembled subs wrapped individually. Chimichurri sauce can be stored separately for up to 5 days.
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