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Steak Chimichurri Samwich


Steak Chimmichurri Sandwich

♬ This Is How We Do It – Montell Jordan

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.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Lunch
Cuisine: Argentina
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. 
  • Enjoy!

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