Name: Chimichurri-Style Steak Sarnies with Spicy Cheater’s Fries Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Argentinian-inspired / British fusion
Ingredients: 2 x 200g rump steaks, fat removed; 2 long ciabatta rolls; 2 handfuls of rocket; 270g shop-bought frozen fries; 30ml sunflower oil; Cajun spice mix (to taste, approximately 1 tablespoon); 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; Small bunch of parsley (roughly 15g); Small bunch of coriander (roughly 15g); 50ml extra virgin olive oil

Ingredients

2 x 200g rump steaks, fat removed

2 long ciabatta rolls

2 handfuls of rocket

30ml sunflower oil

270g shop-bought frozen fries

Cajun spice mix

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

small bunch of parsley

small bunch of coriander

50ml extra virgin olive oil

Instructions

Step 1: Preheat your oven to its highest setting. Pour the sunflower oil into a baking tray and place it in the oven for 15 minutes to heat up.

Step 2: Reduce the oven temperature to 220°C (200°C fan/gas mark 8). Tip the frozen fries into the hot oil, turn to coat evenly, then bake for 20 minutes.

Step 3: Sprinkle Cajun spice mix over the fries, toss them again, and return to the oven for a further 15 minutes or until golden and crisp.

Step 4: While the fries cook, prepare the chipotle mayo by mixing the mayonnaise, chipotle chilli paste, and half the lime zest and juice in a bowl. Set aside.

Step 5: For the chimichurri-style sauce, blend the banana shallot, red chilli, garlic, parsley, coriander, sherry vinegar, extra virgin olive oil, and the remaining lime zest and juice until smooth. Season to taste and set aside.

Step 6: Heat a griddle pan over high heat. Season the steaks with salt only (avoid pepper to prevent burning). Cook the steaks for 3 minutes on each side for medium doneness.

Step 7: Remove the steaks from the pan, cover loosely with foil, and let them rest for 10 minutes.

Step 8: Halve the ciabatta rolls and toast them cut-side down in the same griddle pan used for the steak.

Step 9: Spread the chipotle mayo on one half of each ciabatta. Slice the rested steak into strips and divide evenly between the rolls.

Step 10: Drizzle the chimichurri sauce over the steak, add a handful of rocket, and assemble the sandwiches. Serve immediately with the spicy fries and any remaining mayo.

Tips & Variations

Use fresh parsley and coriander for the chimichurri to keep the sauce bright and flavorful.

If you prefer less heat, reduce the amount of chipotle paste and chilli in the sauce.

For a gluten-free option, swap ciabatta for a gluten-free roll or lettuce wraps.

To enhance steak flavor, marinate it briefly in a little olive oil and garlic before cooking.

Storage

Store any leftover chimichurri sauce and chipotle mayo separately in airtight containers in the refrigerator for up to 3 days. Keep leftover steak wrapped tightly for up to 2 days and reheat gently to avoid drying out. Fries are best eaten fresh but can be reheated in a hot oven to regain crispness.

FAQs

Can I use a different cut of steak?

Yes, sirloin or ribeye steaks work well too. Just adjust cooking time based on thickness and preferred doneness.

How spicy are the fries and sauces?

The fries have a mild to medium heat from the Cajun spice, while the chipotle mayo and chimichurri offer a smoky and fresh kick, which you can adjust by varying the chilli amounts.