Fire up your grill for these bold and flavorful Chimichurri Steak & Zucchini Ciabatta Sandwiches, made with tender marinated grilled skirt steak and vibrant herb-packed chimichurri sauce. This easy gourmet sandwich recipe combines juicy grilled beef, charred zucchini, and crusty ciabatta bread for the ultimate summer grilling meal.

What is skirt steak, and is it good for grilling?

Skirt steak is a thin, long cut from the plate section of the cow.
Yes—it’s excellent for grilling because it cooks quickly and develops great char and flavor.

Should I marinate skirt steak?

Highly recommended.

Helps tenderize and adds flavor
Even 30 minutes helps; 2–4 hours is ideal
Acidic ingredients (like lime juice or vinegar) + oil + spices work well

What temperature should the grill be?

High heat (450–550°F).
Skirt steak needs a hot, fast cook to get a good sear without overcooking.

How long do you grill it?

Usually 2–4 minutes per side, depending on thickness.
It cooks very quickly—don’t walk away.

What’s the best doneness?

Medium-rare (130–135°F) is ideal
Medium (140–145°F) is okay
👉 Overcooking makes it tough and chewy.

Should I let it rest after grilling?

Yes—rest 5–10 minutes before slicing.
This keeps the juices inside the meat.

What does “cut against the grain” mean?

Look for the direction of the muscle fibers and slice perpendicular to them.
This shortens the fibers and makes each bite more tender.

Cook with me!

Chimichurri Steak & Zucchini Ciabatta Sandwiches

5 from 2 votes

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Prep Time20

Cook Time20

Total Time40

Servings:

Ingredients

for the chimichurri:

1/2 cup extra virgin olive oil
1/2 cup parsley finely chopped
4 garlic cloves minced
2 tablespoons chopped oregano
2 tablespoons red wine vinegar
zest and juice of 2 lemons
1 teaspoon fine sea salt
1 teaspoon ground black pepper
1 teaspoon red pepper flakes

for the herby butter:

6 tablespoons softened unsalted butter
2 tablespoons chopped parsley
1 tablespoon honey
4 garlic cloves minced
salt & black pepper to taste

for the steak sandwiches:

1 loaf ciabatta or 3-4 individual ciabatta rolls
2 zucchini thinly sliced
1 pound skirt steak
baby arugula

Instructions

to make the homemade ciabatta:

follow instructions here.

to make the chimichurri:

combine all ingredients in a bowl and mix to combine.

to make the herby butter:

combine all ingredients in a stand mixer, or large bowl using a hand mixer, and beat for 2-3 minutes.

to make the steak sandwiches:

place the steak in a resealable bag with half of the chimichurri, seal, then massage for 30 seconds. set aside in the fridge for 30 minutes and up to 4 hours.
preheat grill to 450F to 500F.
add the thinly sliced zucchini to the steak bag to toss in the chimichurri sauce. place both the zucchini and marinated skirt steak on the preheated grill to cook 3-4 minutes on each side, for medium rare, or 4-5 minutes on each side, for medium.
let the steak rest for 5-10 minutes before thinly slicing against the grain for tenderness.
slice the ciabatta in half, generously slather both sides with the herby butter, then toast under the broiler until browned, 1-2 minutes.
layer the bottom slice with teh grilled zucchini, thinly sliced steak, remaining chimichurri, and baby arugula. sandwich with the top slice to enjoy!

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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Chimichurri Steak & Zucchini Ciabatta Sandwiches