Chimichurri Steak Sandwich

5 minutes 12 minutes 2 servings

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.

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  • 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

  • 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.

  • 2

    Meanwhile slice the pepper and onion into thin strips.

  • 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.

  • 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).

  • 5

    Split ciabatta rolls and spread with mayonnaise on each side.

  • 6

    Trim the fat from the steak then slice, against the grain, into thin strips. Toss the strips with 1 tablespoon pesto.

  • 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.