I LOVE a steak sandwich, and honestly…. who doesn’t? They are usually pretty easy to make and usually taste amazing. This one goes the extra mile with a spicy chipotle mayo and a zingy chimichurri salsa. Next time I make it I’ll also add a bit of ‘plastic’ burger cheese while the steak is still warm. Give it a go!
This is adapted from a BBC Good Food recipe but I’ve changed a few things.
Chimichurri steak sandwich & cajun wedges
Serves 2 | Prep 30 mins | Cook 45 mins
Easy | Dairy-Free
For the wedges & mayo
- 30ml sunflower oil;
- 4 medium potatoes;
- Cajun spice mix;
- 70g mayonnaise;
- 1 tsp chipotle chilli paste;
- 1/2 lime, zested and juiced;
For the chimichurri
- 1 banana shallot, peeled and roughly chopped;
- 1 red chilli, finely chopped;
- 1 garlic clove, crushed;
- 1½ tbsp sherry vinegar;
- small bunch of parsley;
- small bunch of coriander;
- 50ml extra virgin olive oil;
For the Steak
- 2 x 200g sirloin steaks;
- 2 long ciabatta rolls;
- 2 handfuls spinach.
Heat the oven to its highest setting. For the wedges, pour the sunflower oil into a baking tray and put in the oven for 15 mins to get hot. Reduce the temperature to 220C/200C fan/gas 8. Chop the potatoes into wedges. tip into the oil, turn to coat, and cook for 20 mins. Add the Cajun spice mix and return to the oven for 15 mins until golden and crisp.
Meanwhile, make the mayo by mixing the mayonnaise, chipotle paste and lime zest & juice together in a bowl. Set aside.
For the chimichurri-style sauce, blitz all the ingredients together until you have a smooth sauce, then season to taste. Set aside.
Heat a griddle pan over a high heat. Rub the steaks with salt only (pepper will catch and burn), put the steaks in the pan and cook for 3 mins on each side (for medium). Remove from the pan, cover with foil and leave to rest for 10 mins.
Halve the ciabatta rolls, toast in the same griddle pan that you cooked the steak in, cut-side down, and spread one half of each with the chipotle mayo. Slice the steak into strips, divide between the ciabattas, drizzle over the chimichurri and add a little spinach. Serve with the wedges and any leftover mayo.
Modified from a BBCGoodFood Recipe, available online here.