Chimichurri Steak Sandwich
with mustard aioli
Ingredients
- 1 baguette loaf
- 400g steak
- Arugula/ Rocket
- Cheese (I used cheddar)
Chimichurri:
- 1 cup fresh parsley, finely chopped
- 1 shallot, finely chopped
- 1/4 cup fresh oregano, chopped (or 2 tbsp dried)
- 3 garlic cloves, minced
- 1/4 cup red wine vinegar
- 1/3 cup extra virgin olive oil
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
Garlic Aioli:
- 1 egg yolk
- 1 garlic clove, minced
- 1/4 lemon, juiced
- 1/2 cup vegetable oil
- 2 tbsp wholegrain mustard, adjust to taste
- salt
Instructions
- Bread: Cut your baguette into 15cm/6inch loaves then slice in half, lengthwise.
- Mustard Aioli: In a bowl, add in the egg yolk, garlic, lemon juice and salt. Whisk to combine and slowly drizzle in the oil while whisking continuously, it should turn into a paste/sauce. Add in the mustard and season to taste.
- Chimichurri: in a bowl, combine all the ingredients together and set aside.
- Steak: Season both sides of your steak. Bring a pan with oil to a high heat and carefully place in your steak. Depending on the thickness of your steak, cooking time will vary. My steak was 2 inches thick and I did a total of 7 minutes, flipping halfway. Set aside and let it rest for at least 3-4 minutes then slice your steak.
- Assemble: Toast your bread slices (optional). On the bottom piece, spread a generous layer of the mustard aioli, then top with steak slices and cheese. Blow torch or place the open sandwich under the broiler to melt the cheese. Top with Chimichurri, arugula/rocket and the second piece of bread. Enjoy!