- Serves2
- CourseMain meal
- Prepare10 mins
- Cook15 mins
- Total time25 mins
- Plusmarinating and resting
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
- ½ x 350g pack frozen Cooks’ Ingredients Chimichurri Portions
- 2 handful/s 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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 4,165kJ/ 994kcals |
|---|---|
Fat | 36g |
Saturated Fat | 7.5g |
Carbohydrates | 91g |
Sugars | 16g |
Fibre | 9.1g |
Protein | 53g |
Salt | 1.9g |