Chimichurri steak hoagie

By Matt Basile
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  • 1 large rustic baguette
  • 1.8-2.3 kilograms beef tenderloin roast (no strings)
  • 2 tomatoes
  • Iceberg lettuce
  • 5 slices Havarti cheese
  • 1/2 cup Italian parsley
  • 1/2 cup cilantro
  • 1 shallot cut into larger pieces
  • 2 cloves garlic
  • 1/4 cup olive oil
  • 2 limes
  • 2 tablespoons apple cider vinegar
  • Salt to taste


  1. Lightly rub olive oil on beef tenderloin and place in the oven at 300F. Bake for 30-40 minutes until internal temperature reads 120F. Remove steak and rub with salt and pepper. Pre heat a hast iron pan and sear on all side and then let rest.
  2. Make chimichurri sauce by blending parsley, cilantro, garlic, shallots and olive oil together. Then add lime juice and vinegar. And salt to taste. 
  3. Open the baguette and line with cheese, sliced tomato and shredded lettuce. Thinly slice tenderloin and lay meat down on baguette. Drizzle chimichurri over steak. 


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