Serves: 4
Cook Using:
Method
- Pat the steaks dry. Rub with olive oil and season generously with salt and pepper.
- In a small bowl, combine olive oil, vinegar (or lemon juice), parsley, garlic and chilli flakes. Season with salt and pepper and set aside.
- Preheat the BBQ or a frying pan to high. Cook the steaks for 2–3 minutes per side for medium-rare (longer if preferred). Transfer to a board and allow to rest for 5 minutes.
- Cut the ciabatta and spread with softened butter and toast on the BBQ or under the grill until lightly golden, rub with the cut side of the garlic.
- Slice the steak thinly across the grain. Layer onto the toasted ciabatta, spoon over Chimichurri, and press the sandwich gently to hold everything in place.
- Serve with pickle slaw or grilled corn on the cob.
Ingredients
- 2 Northern Ireland Farm Quality Assured sirloin steaks approximately 2 cm thick
- 1 tbsp Olive oil
- Sea salt
- Freshly ground black pepper
- 1 Ciabatta loaf or 4 individual ciabatta rolls, sliced
- 1 tbsp Softened butter
- 1 Garlic clove cut in half
Chimichurri Sauce
- 3 tbsps Olive oil
- 1 tbsp Red wine vinegar or lemon juice
- 1 Small handful of fresh parsley finely chopped
- 1 Small garlic clove finely grated
- ¼ Teaspoon chilli flakes
- Sea salt
- Freshly ground black pepper
