Recipe courtesy of David's Cafe Cafecito

Churrasco Sandwich

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 1 serving
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Chimichurri Sauce:

3/4 cup fresh cilantro leaves

1/2 cup Spanish olive oil 

1 teaspoon crushed red pepper 

4 large cloves garlic

1 bunch parsley, large stalky parts removed 

Freshly ground black pepper

Churrasco Sandwich:

6 ounces skirt steak

2 tablespoons finely minced garlic

Salt and freshly ground black pepper

1 small yellow onion, sliced 

1/4 cup shredded mozzarella

12-inches Cuban bread 


  1. For the sauce: Place the cilantro, oil, red pepper, garlic, parsley and some black pepper in the bowl of a food processor and blend until the sauce has a chunky but smooth consistency.
  2. For the sandwich: Preheat a grill to medium heat. Slice the steak into 1/2-inch strips. Sprinkle the garlic and some salt and pepper over the steak. Saute the onions. Grill the steak to medium-rare. Mix the onions and steak together and top with the cheese. Halve the bread horizontally and lightly toast. Place the meat, onions and cheese on the bottom slice, then drizzle with the chimichurri sauce and top with the top half of the bread. Slice the sandwich diagonally into thirds.