Home » Beef Recipes » Chimichurri Steak Sandwich
Chimichurri Steak Sandwich
Serves: 4
Cook: 10 mins
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Equipment
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Ingredients
- 2 Northern Irish Farm Quality Assured sirloin steaks approximately 2cm thick
- 1 tbsp olive oil
- Sea salt and freshly ground black pepper
- 1 ciabatta loaf or 4 individual ciabatta rolls sliced
- 1 tbsp softened butter
- 1 garlic clove cut in half
Chimichurri Sauce
- 3 tbsp olive oil
- 1 tbsp red wine vinegar or lemon juice
- 1 small handful of fresh parsley finely chopped
- 1 small garlic clove finely grated
- 1/4 tsp chilli flakes
- Sea salt and freshly ground black pepper
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Method
- Pat the steaks dry. Rub with olive oil and season generously with salt and pepper.
- In a small bowl, combine olive oil, vinegar (or lemon juice), parsley, garlic and chilli flakes. Season with salt and pepper and set aside.
- Preheat the BBQ or a frying pan to high. Cook the steaks for 2–3 minutes per side for medium-rare (longer if preferred). Transfer to a board and allow to rest for 5 minutes.
- Cut the ciabatta and spread with softened butter and toast on the BBQ or under the grill until lightly golden, rub with the cut side of the garlic.
- Slice the steak thinly across the grain. Layer onto the toasted ciabatta, spoon over Chimichurri, and press the sandwich gently to hold everything in place.
- Serve with pickle slaw or grilled corn on the cob.
