Description
This Grilled Short Rib Chimichurri Party Sandwich is a bold and flavorful dish featuring tender, smoky grilled short ribs topped with a fresh, herbaceous chimichurri sauce. Served on toasted bread with tangy pickled onions and peppery greens, it’s the perfect crowd-pleasing sandwich for gatherings, parties, or weekend meals.
Ingredients
Scale
- 2 lbs beef short ribs: rich and tender protein base
- 3 tbsp olive oil: for marinating and moisture
- 4 cloves garlic, minced: adds deep savory flavor
- 1 tsp salt: enhances overall taste
- 1/2 tsp black pepper: adds mild heat
- 1 cup fresh parsley, finely chopped: main herb for chimichurri
- 1/4 cup fresh cilantro or oregano, chopped: boosts herb flavor
- 1/3 cup olive oil: base for chimichurri sauce
- 2 tbsp red wine vinegar: adds acidity and balance
- 1/2 tsp red pepper flakes: provides subtle heat
- 1 large baguette or 6 sandwich rolls: structure for the sandwich
- 1/2 cup pickled onions: adds tangy crunch
- 1 cup arugula or mixed greens: adds freshness
Instructions
- Season the beef short ribs with 3 tbsp olive oil, minced garlic, salt, and black pepper. Let marinate for at least 30 minutes.
- Preheat the grill to medium-high heat and grill the short ribs for 4–6 minutes per side until charred and cooked through.
- Remove the ribs from the grill and allow them to rest for 5–10 minutes to retain juices.
- Prepare the chimichurri by combining parsley, cilantro or oregano, olive oil, red wine vinegar, red pepper flakes, and a pinch of salt in a bowl. Mix well.
- Slice or shred the rested short ribs into bite-sized pieces.
- Slice the baguette or rolls and lightly toast them on the grill until golden and crisp.
- Assemble the sandwiches by layering the grilled short ribs onto the bread.
- Spoon chimichurri sauce generously over the meat.
- Top with pickled onions and arugula or greens.
- Slice into portions and serve immediately.
Notes
- Let the meat rest before slicing to keep it juicy and tender.
- Finely chop chimichurri ingredients for better texture and distribution.
- Toast the bread to prevent sogginess from the sauce.
- Store leftover meat and sauce separately for best freshness.
- You can substitute short ribs with flank or skirt steak if needed.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Latin American
Nutrition
- Serving Size: 1 sandwich
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg