Chimichurri Steak Sandwiches with Spicy Cajun Fries

Name: Chimichurri Steak Sandwiches with Spicy Cajun Fries
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 2
Ingredients: 2 rump steaks, fat removed; 2 ciabatta rolls; 270 g frozen fries; 70 g mayonnaise; 50 ml extra-virgin olive oil; 30 ml sunflower oil; 1.5 tbsp sherry vinegar; 1 tbsp Cajun spice mix; 1 tsp chipotle chilli paste; 2 handfuls rocket; 1 small bunch parsley; 1 small bunch coriander; 1 banana shallot, peeled and roughly chopped; 1 red chilli, finely chopped; 1 clove garlic cloves; 0.5 lime, zested and juiced

Elevate your sandwich game with juicy rump steaks topped with a vibrant, zesty chimichurri sauce. Served in toasted ciabatta with smoky chipotle mayo and a side of crispy Cajun-spiced fries, this recipe brings gourmet gastropub flavors right to your kitchen.

Servings2 Portions

Prep Time25 Mins

Cook Time40 Mins

Difficulty

Intermediate

Ingredients

rump steaks, fat removed
2
ciabatta rolls
2
frozen fries
270 g
mayonnaise
70 g
extra-virgin olive oil
50 ml
sunflower oil
30 ml
sherry vinegar
1.5 tbsp
Cajun spice mix
1 tbsp
chipotle chilli paste
1 tsp
rocket
2 handfuls
parsley
1 small bunch
coriander
1 small bunch
banana shallot, peeled and roughly chopped
1
red chilli, finely chopped
1
garlic cloves
1 clove
lime, zested and juiced
0.5

Step-by-Step Instructions

Preheat your oven to its highest setting. Pour the sunflower oil into a large baking tray and place it in the oven for 15 minutes to get shimmering hot. Carefully reduce the oven temperature to 220°C (200°C fan/gas 8). Tip the frozen fries into the hot oil, tossing them to ensure an even coat. Bake for 20 minutes, then sprinkle over the Cajun spice mix and bake for a final 15 minutes until the fries are golden and crisp.

While the fries are baking, prepare the chipotle mayo. In a small bowl, whisk together the mayonnaise, chipotle paste, and the lime zest and juice until well combined. Set aside in the refrigerator until ready to serve.

To make the chimichurri-style sauce, place the chopped shallot, red chilli, garlic, sherry vinegar, parsley, coriander, and extra-virgin olive oil into a food processor or blender. Blitz until you achieve a smooth consistency, then season with salt and pepper to taste. Set aside.

Heat a griddle pan over high heat until smoking. Season the rump steaks generously with salt only (avoid pepper at this stage as it can burn and turn bitter). Place the steaks in the pan and sear for 3 minutes on each side for a perfect medium finish. Transfer the steaks to a plate, cover loosely with foil, and allow them to rest for 10 minutes.