Chimichurri Steak Sandwich with McCain Shoestring Fries
Ingredients
12L Vegetable Oil, for deep frying
800g Rib Eye Steak
30g Butter
2 Cloves Garlic
A handful of Fresh Thyme
60g Wild Rocket
4 Ciabatta Buns or Panini
For the Chimichurri:
30g Shallot or White Onion, peeled and cut into pieces
1/2 Red Chili
1 Garlic Clove, peeled
30ml Red Wine Vinegar
60g Coriander
60g Parsley
1 tsp Dried Oregano
125ml Extra-Virgin Olive Oil
Salt to season
For the Pickled Red Onions:
1 Red Onion, peeled and sliced
Boiling Water
30ml Red Wine Vinegar
60ml Olive Oil
Sumac
Directions
Serving Size: 4
- Fries: Heat oil in a deep fryer or large pot. Cook the McCain Shoestring Fries according to the package instructions until crispy. Season with salt and set aside.
- Steak: Season the steak with salt and pepper. In a large non-stick pan, heat the oil and then add butter. Once the butter begins to sizzle, add the garlic, thyme, and steak. Cook the steak for approximately 4 - 6 minutes on each side for medium rare, or until it reaches your desired doneness. Let the steak rest before thinly slicing.
- Chimichurri: Combine all chimichurri ingredients in a blender and blend until smooth. Season with salt to taste.
- Pickled Onions: Soak the sliced onions in boiling water for 5 minutes, then drain. Mix the onions with red wine vinegar, olive oil, sumac, and a pinch of salt.
- Assembly: Spread chimichurri on each bun, followed by slices of steak, pickled onions, and a handful of rocket. Serve with a side of McCain Shoestring Fries.
Photo & Recipe: Food By Dash
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