Description

This recipe features chimichurri-style steak sandwiches paired with crispy, spicy Cajun fries. Succulent rump steaks are cooked to medium perfection, topped with a vibrant chimichurri sauce, and served in toasted ciabatta rolls with a smoky chipotle mayo and fresh rocket. The accompanying oven-roasted Cajun fries add a flavorful, crunchy side that completes this tasty and satisfying meal.

Ingredients

Scale

Steak and Sandwich

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

Spicy Fries

270g shop-bought frozen fries
30ml sunflower oil
Cajun spice mix (to taste, approximately 1 tablespoon)

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

Chimichurri-Style Sauce

1½ tbsp sherry vinegar
Small bunch of parsley (roughly 15g)
Small bunch of coriander (roughly 15g)
50ml extra virgin olive oil

Instructions

Preheat 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. Reduce the oven temperature to 220C (200C fan)/Gas 8.
Cook fries with spice: Tip the frozen fries into the hot oil, turning them to coat evenly. Cook in the oven for 20 minutes, then sprinkle over Cajun spice mix and return to the oven for another 15 minutes or until the fries are golden and crisp.
Make chipotle mayo: In a bowl, mix together the mayonnaise, chipotle chilli paste, lime zest and juice, chopped shallot, finely chopped chilli, and crushed garlic until well combined. Set aside.
Prepare chimichurri-style sauce: Blitz the sherry vinegar, parsley, coriander, and extra virgin olive oil together until you achieve a smooth sauce. Season with salt to taste and set aside.
Cook the steaks: Heat a griddle pan over high heat. Rub the steaks with salt only to avoid burning. Place steaks in the hot pan and cook for 3 minutes on each side for medium doneness. Remove steaks from the pan, cover with foil, and let rest for 10 minutes.
Toast ciabatta rolls: Halve the ciabatta rolls and toast cut-side down in the same griddle pan used for cooking the steaks until lightly toasted.
Assemble sandwiches: Spread the chipotle mayonnaise on one half of each toasted ciabatta roll. Slice the rested steak into strips and divide evenly into the rolls. Drizzle the chimichurri sauce over the steak and add a handful of fresh rocket leaves.
Serve: Serve the steak sandwiches alongside the spicy Cajun fries and any leftover chipotle mayo for dipping.

Notes

For juicier steaks, let the meat sit at room temperature for 20 minutes before cooking.
Adjust the amount of chipotle paste and red chilli for desired heat level.
Using the griddle pan to toast the ciabatta adds extra flavor from steak residue.
Make the chipotle mayo and chimichurri sauce ahead of time to let the flavors develop.
If preferred, substitute rump steak with sirloin or ribeye for a different flavor profile.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Sandwich
Method: Oven Roasting and Grilling
Cuisine: Argentinian-inspired / British fusion

Keywords: chimichurri steak sandwich, spicy fries, Cajun fries, chipotle mayonnaise, rump steak recipe, grilled steak sandwich, oven roasted fries