Name: Steak sandwiches with chimichurri sauce
Prep time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Beef
Ingredients: 6 steak sirloin; 10 g fresh rosemary; 1/2 cup fresh chillies 573; 2 garlic cloves, crushed; lemons juice only; sea salt and freshly ground black pepper; 2 garlic cloves, crushed; 5 spring onion chopped; 10 g fresh parsley chopped; 10 g fresh oregano chopped; lemon zest and juice; 1 vinegar apple cider; 3/4 cup fresh chillies 573; sea salt and freshly ground black pepper; 6 bread rolls toasted; 2 tomatoes; 50 g baby spinach; lettuce; potato wedges, to serve

Recipe Disclaimer

Tap for method

Ingredients (19)

6	steak — sirloin

MARINADE:

10 g	fresh rosemary
1/2 cup	fresh chillies — 573
2	garlic — cloves, crushed
	lemons — juice only
	sea salt and freshly ground black pepper

CHIMICHURRI SAUCE:

2	garlic — cloves, crushed
5	spring onion — chopped
10 g	fresh parsley — chopped
10 g	fresh oregano — chopped
	lemon — zest and juice
1	vinegar — apple cider
3/4 cup	fresh chillies — 573
	sea salt and freshly ground black pepper
6	bread rolls — toasted
2	tomatoes
50 g	baby spinach
	lettuce
	potato — wedges, to serve

Tap for ingredients

Method:

Place steaks in a large shallow dish. Remove rosemary sprigs from the stalk and place in a bowl, add the remaining marinade ingredients and stir well to combine.

Pour marinade over steaks; leave for 30 minutes. Braai or grill the steaks until done to your liking. Remove, allow to rest for 10 minutes before slicing.

For the chimichurri sauce: Place all the ingredients in a blender and blend until fairly smooth.

To assemble sandwich: Fill the toasted rolls with sliced tomatoes, sliced steak and a few spinach leaves, season and drizzle with sauce.