Description

This Chimichurri-style steak sarnies recipe features tender rump steaks grilled to perfection and topped with a vibrant chimichurri sauce and smoky chipotle mayo. Served in toasted ciabatta rolls with fresh rocket and accompanied by crispy, spicy Cajun fries, this dish combines bold flavors and textures for an irresistible meal that’s perfect for a casual lunch or dinner.

Ingredients

Scale

Steak and Sandwich

2 x 200g rump steaks, fat removed
2 long ciabatta rolls
2 handfuls of rocket

Fries

30ml sunflower oil
270g shop-bought frozen fries
Cajun spice mix, to taste

Chipotle Mayonnaise

70g mayonnaise
1 tsp chipotle chilli paste
½ lime, zested and juiced
1 banana shallot, peeled and roughly chopped
1 red chilli, finely chopped
1 garlic clove, crushed
1½ tbsp sherry vinegar

Chimichurri-style Sauce

Small bunch of parsley
Small bunch of coriander
50ml extra virgin olive oil
½ lime, zested and juiced (use the other half of the lime)
1 garlic clove, crushed (can use an additional clove)
1 red chilli, finely chopped (optional, adjust to preference)
1½ tbsp sherry vinegar (use remaining from mayo)
Salt and pepper, to taste

Instructions

Preheat the oven and prepare fries: Heat the oven to its highest setting. Pour the sunflower oil into a baking tray and place it in the oven for 15 minutes to get the oil hot. Then reduce the oven temperature to 220°C (200°C fan, gas mark 8).
Cook the fries: Tip the frozen fries into the hot oil and turn them to coat evenly. Roast in the oven for 20 minutes, then sprinkle over the Cajun spice mix and return to the oven for a further 15 minutes until the fries are golden and crisp.
Make the chipotle mayonnaise: In a bowl, combine the mayonnaise, chipotle chilli paste, lime zest and juice, banana shallot, red chilli, crushed garlic, and sherry vinegar. Mix thoroughly and set aside for flavors to meld.
Prepare chimichurri-style sauce: Place the parsley, coriander, extra virgin olive oil, remaining lime zest and juice, garlic, red chilli, and sherry vinegar into a blender or food processor. Blitz until smooth, then season with salt and pepper to taste. Set aside.
Cook the steaks: Heat a griddle pan over high heat. Season the steaks generously with salt only to avoid burning. Cook the steaks in the hot pan for 3 minutes on each side for medium doneness. Remove the steaks from the pan, cover loosely with foil, and rest for 10 minutes.
Toast the ciabatta rolls: While the steak rests, halve the ciabatta rolls and toast them cut-side down in the same griddle pan used for the steaks until golden and crisp.
Assemble the sarnies: Spread the chipotle mayo on one half of each toasted ciabatta. Slice the rested steaks into strips, divide them evenly between the rolls, drizzle generously with chimichurri sauce, and add a handful of fresh rocket.
Serve: Serve the steak sarnies immediately with the crispy Cajun spiced fries and any leftover chipotle mayo on the side for dipping.

Notes

Cooking times for the steaks are for medium doneness; adjust to your preference (less time for rare, more for well done).
Ensure the oven tray and oil are very hot before adding fries to get maximum crispiness.
Use fresh herbs for the chimichurri to enhance flavor; parsley and coriander should be rinsed and dried thoroughly.
You can adjust the heat level of the chipotle mayo and chimichurri by varying the amount of chilli used.
Resting the steak after cooking helps retain juices and keeps the meat tender.
Cajun spice mix can be store-bought or homemade; adjust according to the spice level you prefer.
For a gluten-free option, substitute the ciabatta rolls with gluten-free bread or rolls.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Sandwich
Method: Roasting
Cuisine: Argentinian-inspired

Keywords: steak sandwich, chimichurri, chipotle mayo, spicy fries, cajun fries, ciabatta sandwich, grilled steak, easy lunch recipe