Steak Chimmichurri Sandwich
Steak Chimichurri Samwich
Chimichurri is a delicious Argentinian salsa which pairs perfectly with steak. This recipe can be seen on Ainsley's Fantastic Flavours on ITV.
Servings: 1 person
- 1 sirloin steak (or any steak of your choosing)
- A handful of flat leaf parsley
- A handful of mint
- 1 red chilli
- 2 cloves of garlic
- 100 ml olive oil
- A splash of red wine vinegar
- A dash of lemon juice
- 1 ciabatta loaf
- additonal tbsp butter, 3 garlic cloves and small handful of fresh thyme (for basting)
- Get your steak out of the fridge 40 minutes before you intend to cook it to bring it up to room temperature.
- For the Chimichurri, chop the parsley and mint, mince the garlic and dice the chilli and put into a bowl.
- Add the olive oil, vinegar and lemon juice and season with salt and pepper. Set aside.
- Season the steak on both sides with salt and fry in a hot frying pan until golden brown. Usually 2 minutes on each side.
- Once you flipped the steak you could add a spoonful of butter along with some crushed garlic and thyme and baste the steak to make the steak even more delicious.
- Rest the steak for at least 5 minutes before carving.
- Cut the ciabatta in half lengthways and lightly cover it in olive oil.
- Toast in a frying pan or griddle pan. Once toasted the wait is nearly over.
- Carve the steak into thin strips and lay on top of the toasted bread.
- Then generously cover the steak in the chimichurri salsa.