Steak and chimichurri are a barbecue classic. Here we’ve piled them high onto ciabatta rolls with caramelized peppers and onions, and a handful of rocket for a delicious weekend lunch.
Chimichurri Steak Sandwich 0
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Ingredients
- 225g sirloin steak
- 1/2 red pepper
- 1/2 red onion
- 1 tablespoon cold pressed rapeseed oil
- 2 ciabatta rolls
- 2 tablespoons mayonnaise
- 3 tablespoons Epicure Chimichurri Pesto
- large handful of rocket
The recipe Chimichurri Steak Sandwich Kitchen Mode
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1
Season the steak liberally with salt and pepper on both sides. Pop it onto a plate or wire rack and let sit at room temp for 30 minutes.
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2
Meanwhile slice the pepper and onion into thin strips.
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3
Blot the steak dry with kitchen paper. Heat the oil in a frying pan over a med-high heat. Add the steak to the pan - you should hear a nice sizzle. Cook for 2 minutes on each side (for medium) or to desired doneness. Sear on all sides before removing to a plate to rest.
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4
Set the same pan over a med-low heat. Add the peppers and onions with a pinch of salt and pepper. There should be enough fat from searing the steak, if not add a bit of oil to keep it from catching. Cook, stirring frequently, until the veg has softened (about 8 minutes).
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5
Split ciabatta rolls and spread with mayonnaise on each side.
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6
Trim the fat from the steak then slice, against the grain, into thin strips. Toss the strips with 1 tablespoon pesto.
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7
Pile the steak onto the bottom half of the rolls, dividing equally. Top each with 1/2 of the pepper/onion mixture, 1 tablespoon pesto, a small handful of rocket, and remaining roll half.