Chimichurri Sandwich Recipe

Give your in-match steak sarnies an Argentinian spin by adding some spicy chimichurri sauce.
Serves 8 - 10 mins to prepare and 10 mins to cook - 450 calories / serving



Ingredients

1 tbsp olive oil
2 x 300g packs sizzle steaks
285g jar roasted peppers, drained and cut into strips
2 salad tomatoes, sliced
70g pack rocket
8 mixed seed deli rolls (or 16 chunky slices of a large bloomer)

For the chimichurri sauce
4 garlic cloves
60g (2 1/2oz) parsley
60g (2 1/2oz) coriander
2 tsp dried oregano
2 tsp chilli flakes
135ml (4 1/2oz) olive oil
60ml (2 1/2fl oz) red wine vinegar


For the sauce, place the garlic, parsley, coriander, oregano and chilli flakes in a mini food processor. Pulse until finely chopped. Add 125ml (4oz) 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 minute on each side. Set aside to rest.

Lightly toast the cut side of the rolls under the grill for 30 seconds to 1 minute (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.
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