Barbecue steak sandwiches with chimichurri

Name: Barbecue steak sandwiches with chimichurri
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 200 ml red wine; 3 clove/s garlic, crushed; 5 sprig/s thyme (optional); 300 g pack Essential British Beef Frying Steak; 320 g pack half ciabattas; 1 large red pepper, thickly sliced; 1 tbsp olive oil; 350 g pack frozen Cooks’ Ingredients Chimichurri Portions; 2 handful wild rocket leaves

Marinating the steaks in red wine and garlic gives them a great depth of flavour, perfect in these punchy and generously sized summer sandwiches.

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Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins
Plusmarinating and resting

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Ingredients

200ml red wine
3 clove/s garlic, crushed
5 sprig/s thyme (optional)
300g pack Essential British Beef Frying Steak
320g pack half ciabattas
1 large red pepper, thickly sliced
1 tbsp olive oil
1/2 x 350g pack frozen Cooks’ Ingredients Chimichurri Portions
2 handful wild rocket leaves

Method

Mix the wine, garlic and thyme (if using) in a shallow dish, then add the steaks. Cover and marinate in the fridge for 1-4 hours. When ready to cook, light the barbecue (see cook’s tip), or preheat the oven to 200ºC, gas mark 6 and set a griddle on a high heat.
Warm the ciabattas on the barbecue, or bake in the oven for 8-10 minutes. Meanwhile, brush the pepper slices with ½ tbsp oil, season and barbecue or griddle for 2 minutes on each side until softened and blistering; set aside.
Drain and discard the marinade. Pat the steaks dry with kitchen paper. Brush all over with the remaining ½ tbsp oil and season. Barbecue or griddle for 1 minute on each side for medium-rare, 2 minutes for medium-well, until browned all over, then rest for a couple of minutes. Defrost the chimichurri according to pack instructions.
Split open the ciabattas. Layer the rocket and grilled peppers, then cut the steaks into thick slices and sit them on top. Finish with a generous helping of chimichurri and a grind of black pepper.

Cook’s tip

When using a charcoal barbecue, make sure the coals are glowing white and any flames subside before cooking. The peppers and steak can also be cooked in a frying pan, making sure it’s really hot before you start.