Steak & chimichurri sandwiches

Name: Steak & chimichurri sandwiches
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 350 g pack 2 British beef bavette steaks; 1 tbsp olive oil; 2 half ciabattas; 1 small red pepper, cut into thin strips; 2 tbsp heaped tbsp roasted garlic aïoli dip; 2 tbsp Capsicana Argentinian Chimichurri Marinade; 2 handful/s wild rocket

Chimichurri is a herb-based sauce commonly served with steak in South America.

0 out of 5 stars(0) Rate this recipe

Serves2 (or 4 small)
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

350g pack 2 British beef bavette steaks
1 tbsp olive oil
2 half ciabattas
1 small red pepper, cut into thin strips
2 tbsp heaped tbsp roasted garlic aïoli dip
2 tbsp Capsicana Argentinian Chimichurri Marinade
2 handful/s wild rocket

Ideally take the steaks out of the fridge 30 minutes before cooking and season. When ready to cook, preheat the oven to 200°C, gas mark 6. Heat a griddle pan (or barbecue) over a high heat. Brush the steaks with ½ tbsp oil and griddle for 6-8 minutes, depending on their thickness, making sure they are browned all over and turning them every 1-2 minutes to get char marks on each side. Set aside to rest for 5 minutes. Meanwhile, heat the ciabattas according to pack instructions.
While the steaks are resting, toss the pepper with the remaining ½ tbsp oil, season and griddle for 4-5 minutes, turning regularly, until softened and charred.
Split open the ciabattas and spread the bases with the garlic aïoli dip. Arrange the peppers on top. Slice the steak against the grain and lay over the peppers, then generously spoon over the chimichurri. Top with the rocket leaves, sandwich together and serve.

Cook’s tip

Leftover love
Spoon leftover chimichurri on top of houmous or labneh to zhuzh them up, serve on baked sweet potatoes with soured cream, or drizzle a little over fried eggs on toast.