Chimichurri sandwich recipe
Give a simple weekend steak sandwich an Argentinian spin by adding some spicy chimichurri sauce, juicy roasted peppers and peppery rocket.
See method- 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
Each serving contains
- Energy
- 1880kJ 450.0kcal
- Fat
- 23g
- Saturates
- 5g
- Salt
- 0.9g
- Sugars
- 4g
of the Reference intake
Carbohydrate 33.3gProtein 25.5gFibre 5.0g
Method
- 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.
- See more Lunch recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
