Chimichurri and Steak Flatbread Recipe

With global flavors trending in foodservice, chimichurri steak is a great way to add some fresh tastes to your menu. But if you want to put an original twist on this dish and make money doing it, try serving a chimichurri steak flatbread. Keep reading to learn about chimichurri’s origin, find our chimichurri steak flatbread recipe, and see how this dish can be profitable for your restaurant.

What Is Chimichurri?

Chimichurri is a simple sauce consisting mainly of fresh herbs, garlic, and oil. Traditionally, parsley and oregano are the main ingredients of this sauce, but different herbs can be used, as well. You may also see renditions that incorporate lemon juice, lime juice, or red wine vinegar as an acidic component.

The Origin of Chimichurri

Chimichurri is widely thought to have originated in Argentina. Historians believe that this sauce may have been invented by cowboys, gauchos, who cooked meats over open fires in the Pampas plains. It is also believed that the original chimichurri sauce likely consisted of dried herbs, instead of fresh ones, to make them easier for cowboys to transport.

How Did Chimichurri Get Its Name?

As for the origin of the word “chimichurri,” there are a few different speculations about this. The most common theory is that the name came from a mispronunciation of an English nickname for the sauce: Jimmy Curry.

What to Serve with Chimichurri Steak Flatbread

Potato-based dishes are a traditional choice for sides to serve with chimichurri steak. Roasted potatoes with herbs, baked potatoes, or french fries with olive oil and garlic are easy-to-make sides that you can suggest to customers who order your chimichurri steak flatbread.

If you’re looking for the perfect wine to serve with this dish, try an Argentine Cabernet Sauvignon. The fruit-forward flavors of Argentine varieties make this wine a great complement to the freshness of the chimichurri’s herbs.

How to Make Chimichurri Steak Flatbread

All you need to make a great chimichurri sauce is some garlic, herbs, oil, spices, and a food processor to mix it all together. We decided to use our sauce both as a steak marinade and as part of our flatbread topping combination.


Flatbread Dough

Yield: (4) 10-inch flatbreads

  • 4 c flour (plus more for dusting)
  • 1 ½ c warm water
  • 1 envelope (2 ¼ tsp) dry active yeast
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1 tsp. ground cardamom

Chimichurri Sauce

Yield: 6 cups, enough to marinate 4 5-oz. portions of meat and sauce 4 flatbreads

  • 8 c fresh Italian parsley
  • 4 c fresh oregano
  • 8 peeled garlic cloves
  • 4 c extra virgin olive oil
  • 1 c red wine vinegar
  • 1 Tbsp. crushed red pepper
  • 1 Tbsp. salt
  • 1 Tbsp. black pepper


flatbread dough

Yield: 20 oz. steak, enough for 4 flatbreads

  • 4 5-oz. portions of beef shoulder tender


  • Use about 2 oz. of shaved sharp provolone cheese for each flatbread


Chimichurri Sauce and Marinade

1. Place all the ingredients in your food processor. Blend for about a minute until everything is mixed well.

2. Cover the beef with some of the chimichurri (about 3 oz.) and place it in a plastic bag to marinate. Refrigerate for at least an hour. Reserve the remaining sauce for flatbread drizzle.

Flatbread Dough

1. While the steak marinates, assemble your dough.

2. In your mixer bowl, combine the water and yeast. Let it sit for 10 minutes.

3. Add the remaining ingredients and mix with dough hook on medium speed until dough forms into a ball, about 5 minutes.

4. On floured workspace, punch dough down for a few minutes and return it to the bowl.

5. Cover the dough in plastic wrap and set it in a warm place for an hour until it doubles in size.

6. Remove your dough from the bowl, and portion it into 4 equal balls.

7. Roll out one portion of the dough into your desired shape.


1. While your dough rises, cook the meat.

2. Grill or roast the beef until its internal temperature reaches 125 degrees Fahrenheit.

3. Allow the beef to rest for 10 minutes before cutting into ¼ inch slices.

Chimichurri Steak and Sharp Provolone Flatbread

1. Preheat the oven to 450 degrees Fahrenheit.

2. Distribute the rest of the sauce over your flatbread (about 3 oz.)

3. Top with steak and provolone cheese.

4. Bake for about 4 minutes or until cheese is melted and edges of the dough are golden brown.

5. Garnish with finely chopped yellow bell pepper or parsley, if desired.

Cost Breakdown of Chimichurri Steak Flatbread

Per Serving

  • Dough $0.10
  • Chimichurri $0.32
  • 5 oz. Beef Shoulder Tender $1.52
  • Sharp Provolone $0.57

Total cost: $3.50

Menu price: $10.00

Profit per order: $6.50

If you’re looking for a new addition to your lunch menu or appetizer list, consider our chimichurri steak flatbread recipe. The flatbread dough has a texture that’s a perfect combination of chewy and crispy. Chimichurri is fresh and savory, while steak and provolone are hearty toppings that will leave customers happy and satisfied.

Posted in: Recipes|By Jessica Wieser
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