Barbecue steak sandwiches with chimichurri
Prep
10 mins
Cook
15 mins
Servings
2
Difficulty
Medium
These barbecue steak sandwiches are my go to when I want something impressive but don't have all day in the kitchen. Ready in just 25 minutes total, they're perfect for a quick weeknight dinner that feels special. The beauty here is that quality British beef frying steak cooks fast and stays tender, while the vibrant chimichurri adds incredible flavor without extra effort. Fresh garlic in the marinade is packed with antioxidants and gives such wonderful depth to the meat. Paired with charred red peppers and peppery rocket on crusty ciabatta, these sandwiches deliver restaurant quality results at home without breaking the bank or your schedule.
Ella x
Ingredients
- 200 mlsred wine
- 3 clove/sgarlic cloves(garlic, crushed)
- 5 sprig/sfresh thyme(thyme (optional))
- 300 gramsessential british beef frying steak
- 320 gramshalf ciabattas(pack half ciabattas )
- 1red pepper(thickly sliced)
- 1 tbspolive oil
- 350 gramschimichurri portions
- 2 handful/swild rocket leaves
Detail level
Instructions
- 1
Mix the wine, garlic and thyme (if using) in a shallow dish, then add the steaks. Cover and marinate in the fridge for 1-4 hours. When ready to cook, light the barbecue (see cook’s tip), or preheat the oven to 200ºC, gas mark 6 and set a griddle on a high heat.
- 2
Warm the ciabattas on the barbecue, or bake in the oven for 8-10 minutes. Meanwhile, brush the pepper slices with ½ tbsp oil, season and barbecue or griddle for 2 minutes on each side until softened and blistering; set aside.
- 3
Drain and discard the marinade. Pat the steaks dry with kitchen paper. Brush all over with the remaining ½ tbsp oil and season. Barbecue or griddle for 1 minute on each side for medium-rare, 2 minutes for medium-well, until browned all over, then rest for a couple of minutes. Defrost the chimichurri according to pack instructions.
- 4
Split open the ciabattas. Layer the rocket and grilled peppers, then cut the steaks into thick slices and sit them on top. Finish with a generous helping of chimichurri and a grind of black pepper.
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