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Steak and Chimichurri Sandwiches
Experience the ultimate South American street food at home with our Steak & Chimichurri Sandwiches, featuring premium, wet-aged Argentine Tail of Rump (Colita de Cuadril), our signature Casa Argentina Dried Chimichurri Blend, and paired perfectly with an ice-cold Quilmes Beer.
Best cooked over a charcoal BBQ for that authentic Argentine asado smokiness, or on a cast-iron griddle pan indoors all year round. This recipe brings the true taste of Argentina straight to your UK kitchen.
Why Argentine Rump Tail (Colita de Cuadril)?
While many UK steak sandwich recipes suggest Bavette or Flat Iron, the traditional choice for a premium version is Rump Tail, known in Argentina as Colita de Cuadril and also recognised as Tri-Tip.
Taken from the hindquarter, this triangular beef cut is prized for its deep, natural flavour, delicate marbling and beautifully tender bite. It is ideal for grilling, pan-searing or cooking on the barbecue, then slicing thinly and serving in crusty bread with chimichurri, roasted peppers, melted cheese or your favourite sauce.
A fantastic choice for anyone looking to make an easy steak sandwich recipe at home using high-quality beef with authentic Argentine character.
At Casa Argentina, our Argentine Rump Tail is sourced from grain-fed cattle and wet-aged vacuum-sealed and matured in its own natural juices, to ensure maximum tenderness and a rich, authentic flavour profile. Sliced thinly against the grain, it becomes the absolute perfect filling for a restaurant-quality steak sandwich.
The Secret to Authentic Chimichurri
Authentic chimichurri is not a smooth, blended green sauce, it is an herbaceous, textured, and deeply aromatic dressing. The most reliable way to achieve this steakhouse-quality result at home is by using our Premium Chimichurri Mixed Dried Herbs.
Crafted from a 100% natural, premium blend of hand-selected parsley, oregano, garlic, chilli, and traditional Argentine spices, with no additives or preservatives. Simply rehydrate with warm water, olive oil, and red wine vinegar, and you have a sauce that cuts through the richness of the beef beautifully.
Pro Tip: Making your chimichurri sauce a few hours in advance (or even the night before) allows the flavours to develop and deepen significantly.
Ingredients
For the Steak Sandwiches
- Argentine Rump Tail / Tri-Tip 500g
- Extra Virgin Olive Oil (divided) 1 tbsp
- Half Ciabattas or Crusty Baguettes 2
- Red Pepper (cut into thin strips) 1 small
- Roasted Garlic Aioli 2 heaped tbsp
- Wild Rocket Leaves 2 handfuls
- Sea Salt & Cracked Black Pepper To taste
For the Chimichurri Sauce
- Casa Argentina Premium Dried Herbs 3 tbsp
- Warm Water (to rehydrate) 2 tbsp
- Extra Virgin Olive Oil 3 tbsp
- Red Wine Vinegar (or fresh lemon juice) 1½ tbsp
- Fine Sea Salt A pinch
- Fresh Chopped Parsley
Step-by-Step Method
In a small bowl, combine 3 tbsp of Casa Argentina Dried Chimichurri Herbs with 2 tbsp of warm water. Leave for 5–10 minutes to rehydrate and wake up the essential oils in the herbs. Add the extra virgin olive oil, red wine vinegar, a pinch of salt and fresh chopped parsley for extra freshness. Mix well and set aside. For best results, prepare this a few hours in advance.
Remove your Rump Tail from the fridge 30 minutes before cooking. This is crucial for even cooking and maximum tenderness. Pat the meat thoroughly dry with a paper towel, brush with ½ tbsp of olive oil, and season generously with our secret Beef Rub, and if you don't have it, just add Semi-coarse salt and cracked black pepper.
Charcoal BBQ (Recommended): Light your charcoal and allow it to reach a high, steady heat with glowing white-grey coals, no flames. Place the Rump Tail directly over the hottest part of the grill. Cook for 6–8 minutes total, turning every 1–2 minutes to build beautiful char marks on all sides and infuse the meat with authentic wood-smoke flavour. The fat will render and caramelise against the coals, creating that unmistakable Argentine asado crust.
Griddle Pan (Indoor Alternative): Heat a cast-iron griddle pan over a high heat until smoking hot. Brush the steak with ½ tbsp of olive oil and cook for 6–8 minutes total, turning every 1–2 minutes for deep char marks. Open a window, it will smoke! Preheat your oven to 200°C / Gas Mark 6 if you also plan to warm the bread.
Medium-rare is highly recommended for this cut, refer to our temperature guide below
Transfer the cooked steak to a board and cover loosely with foil. Rest for 5–10 minutes. This step is non-negotiable, resting allows the muscle fibres to relax and the juices to redistribute throughout the meat, guaranteeing a tender, juicy sandwich.
While the steak is resting, toss the red pepper strips with the remaining ½ tbsp of olive oil and a pinch of salt. On the BBQ: place them directly on the grill grate for 4–5 minutes, turning regularly, until softened and lightly charred, the smoky flavour is exceptional. On the griddle: cook over a high heat for the same time. For the bread, either toast the ciabatta cut-side down on the BBQ grill for 1–2 minutes until golden, or warm in a preheated oven at 200°C / Gas Mark 6 for 3–4 minutes.
Split open the warm ciabattas and spread the bases generously with the roasted garlic aioli. Arrange the charred peppers on top. Slice the rested Rump Tail thinly against the grain and lay it over the peppers. Generously spoon your fresh chimichurri sauce over the steak. Top with wild rocket leaves, sandwich together, and serve immediately.
Doneness & Internal Temperature Guide
For the absolute best results with our wet-aged Rump Tail, we highly recommend cooking to Medium-Rare. Always use a digital meat thermometer inserted into the thickest part of the cut to verify the internal temperature before resting (note that the temperature will rise by 1–2°C while resting). Times are approximate for a 500g cut, charcoal BBQ times may vary slightly depending on coal temperature and grill height.
| Doneness | Target Pull Temp | BBQ / Charcoal Time | Griddle Pan Time | Centre Description |
|---|---|---|---|---|
| Rare | 48–50°C | 3–4 mins total | 4–5 mins total | Very soft, cool red centre |
| Medium-Rare ★ Recommended | 52–54°C | 5–7 mins total | 6–8 mins total | Juicy, warm pinkish-red centre |
| Medium | 56–58°C | 7–9 mins total | 8–10 mins total | Slightly firmer, warm pink centre |
| Medium-Well | 60–63°C | 9–11 mins total | 10–12 mins total | Firm, very pale pink centre |
| Well Done | 65°C+ | 11–14 mins total | 12–15 mins total | Fully cooked; firm, grey-brown centre |
Perfect Pairing: Ice-Cold Quilmes Beer
No authentic Argentine steak sandwich is complete without a refreshing drink. Skip the wine this time and pair your sandwich with Quilmes the national beer of Argentina. This crisp, clean lager features a light body and mild hoppy bitterness that perfectly cuts through the rich fats of the Rump Tail and cleanses the palate after the robust garlic and herb flavours of the chimichurri. It is the ultimate beverage of choice at every traditional Argentine asado.
Nutritional Information
Approximate values per serving (based on 2 large sandwiches, including steak, ciabatta, aioli, and chimichurri):
| Metric | Value per Serving | |
|---|---|---|
| Energy (Calories) | 950 kcal | |
| Protein | 52.8g | |
| Fat | 51.7g | |
| Saturated Fat | 10.2g | |
| Carbohydrates | 65.1g | |
| Sugars | 9.1g | |
| Fibre | 6.7g | |
| Salt | 2.4g |
Leftover Love
If you have any leftover chimichurri sauce, do not let it go to waste! Spoon it over fried eggs on toast in the morning, drizzle it over baked sweet potatoes with sour cream, or stir it into humous or labneh to give them an instant, vibrant South American twist.
Frequently Asked Questions
What is the best cut of meat for a steak sandwich?
How do you make dried chimichurri taste fresh?
What is Colita de Cuadril in English?
What beer pairs best with steak and chimichurri?
Why should you rest steak before slicing for a sandwich?
