Chimichurri Steak Sandwich With Garlic Wedges
For this chimichurri steak sandwich the steak is sliced and served with caramelised onions, spinach leaves and a chimichurri dressing.
Servings 2
Ingredients
For the sandwich
- 1 x 400g Steak we used Sirloin but you can have anything you like/can get hold of
- Salt and Pepper
- Olive Oil
- 1 Onion sliced
- 1 teaspoon Sugar
- 1 French Baguette
- Handful Baby Leaf Spinach
For the chimichurri
- ½ Lemon Zest and Juice
- 1 Red Chilli
- Small Bunch Parsley
- Small Bunch Coriander
- 2 Cloves Garlic
- 2 teaspoon Red Wine Vinegar
- 4 tablespoon Olive Oil
For the Wedges
- 2 Medium Potatoes cut into wedges
- 2 tablespoon Olive Oil
- 4 Cloves Garlic crushed
- ½ teaspoon Chilli Flakes
- Salt and Pepper
- 100 g Cheddar Cheese grated
Instructions
To Make the Wedges
- Preheat the oven to 200°C. Spread a large piece of foil on a baking tray. Place the potato on the foil with the oil, garlic, chill flakes and a good sprinkling of salt and pepper. Place in the oven and cook for 35 minutes.
- Once they're cooked, remove from the oven and open the foil package. Cover with the cheese and return to the oven for 5 minutes until cheese is melted.
To Make the Chimichurri
- Place all the chimichurri ingredients into a mini blender and blend until smooth. Set aside until ready to use.
To Make the Sandwich
- Heat a tablespoon of oil in a frying pan or skillet to a medium heat. Add the onions and cook slowly for 5 minutes before adding the sugar and cooking for another 5 minutes until caramelised. Remove the onions from the pan and set aside until ready to eat.
- Heat a little more oil in the pan and turn the heat up to high. Pat the steak dry and cover both sides in salt and pepper. When the oil is almost smoking add the steak and cook it to your desired level of doneness. Slice before serving.
- Slice open the baguette and fill with the steak, spinach, chimichurri and onions. Serve with the wedges.