Steak Chimichurri Sandwich

Steak Chimichurri Sandwich


• 120g Manchego Cheese
• 2 Skirt steaks
• 4 Turano French Rolls
• 5 Tbsp Red Wine Vinegar
• Bunch of Coriander
• Bunch of Parsley
• 2 Shallots
• 1 Clove of Garlic
• Salt
• Pepper
• Olive Oil


① Place steaks on a board. Cover with cling film. Bash with a rolling pin until about 1.5cm thick. Add to a bowl. Drizzle with olive oil, season with salt and pepper. Cover, and leave to marinate (not in fridge) for a minimum of 20 minutes.
② In a bowl, add a large handful of finely chopped parsley, a large handful of finely chopped coriander, finely chopped shallots, crushed garlic clove, red wine vinegar and 5 tablespoons of olive oil. Mix together.
③ Heat a griddle pan. Once hot, add steaks. Cook for 4 minutes on each side.
④ Remove steaks from the heat and lay them on a board. Leave to rest for 5 minutes to make them more tender and then slice them up.
⑤ Add chimichurri spread onto French Roll, add steak slices. Add manchego cheese shavings, top with additional chimichurri if desired.

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