Steak & Chimichurri sandwich

This is a proper steak sandwich. Well-cooked beef, rested, sharp chimichurri for freshness, parmesan, all held together with toasted sourdough. No extras, no distractions — just balance, texture and big flavour done right.

Ingredients

Serves 4

Ingredients

Steak

800g beef rump or sirloin steak, about 3cm thick

1 tbsp olive oil

Sea salt

Black pepper

Chimichurri

1 large bunch flat-leaf parsley, leaves finely chopped

2 tbsp fresh chives leaves, finely chopped

2 garlic cloves, peeled and finely chopped

1 small red chilli, deseeded and finely chopped

2 tbsp Sherry wine vinegar

120ml olive oil

Sea salt

Black pepper

To Serve

4 large slices sourdough bread

60g finely grated parmesan

Olive oil, for brushing

METHOD

Heat a heavy-based pan or grill over high heat. Cook the steak for 3–4 minutes on each side until well caramelised and medium-rare, or cooked to your liking. Remove from the heat, place on a plate and rest uncovered for 8–10 minutes.

While the steak rests, combine the parsley, chives, garlic and chilli in a bowl. Stir in the Sherry vinegar and olive oil, then season with sea salt and black pepper. The chimichurri should be loose, fresh and punchy.

Brush the sourdough lightly with olive oil and toast under a grill or in a hot pan until lightly golden. Sprinkle the toasted bread evenly with the grated parmesan and return to the grill until melted and just starting to colour.

Place the whole rested steak directly onto the parmesan-crusted sourdough. Spoon the chimichurri generously over the top, then cut through the sandwich into portions and serve immediately.