Chimichurri sandwich recipe

2 ratings

Give a simple weekend steak sandwich an Argentinian spin by adding some spicy chimichurri sauce, juicy roasted peppers and peppery rocket. See method

Ingredients

of the reference intake
Carbohydrate 33.3g Protein 25.5g Fibre 5g

For the sauce, place the garlic, parsley, coriander, oregano and chilli flakes in a mini food processor. Pulse until finely chopped. Add 125ml olive oil and the red wine vinegar and pulse until combined. Season with salt and freshly ground black pepper.
Preheat the grill to medium. Meanwhile, heat the oil in a frying pan and fry the steaks for 1 min on each side. Set aside to rest.
Lightly toast the cut side of the rolls under the grill for 30 seconds to 1 min (or toast both sides of the slices of bloomer) until golden. Spread with the sauce and fill with the roasted peppers, tomato slices, rocket and steak, then drizzle with a little extra sauce, top with toasted bread and serve.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.