emea
Ingredients
- Stealth Skin On Fries, cooked as per the instructions
- 1 tbsp vegetable oil
- 2 x 100g thin steaks (rib eye or sirloin), brought to room temperature
- 2 ciabatta rolls
For the Chimichurri
(Makes enough for a dip on the side, if desired)
- 10g parsley leaves, finely chopped
- 5g coriander leaves, finely chopped
- 2 tbsp red wine vinegar
- 30g red onion or shallot, finely diced
- 3g oregano leaves, finely chopped
- 2 cloves garlic, peeled and finely chopped
- Juice of ½ lemon
- ½ tsp Maldon salt
- ½ tsp chili flakes
- 6 tbsp extra virgin olive oil
Preparation
- Cook the Stealth Skin On Fries as per the instructions.
- Combine all the ingredients for the chimichurri in a bowl and set aside.
- Pat the steaks dry with a paper towel and season on both sides with salt and pepper.
- Heat a large frying or griddle pan over high heat until very hot. Sear the steaks for 1.5 - 2 minutes on each side, depending on thickness, for a medium-rare finish.
Remove the steaks from the pan, cover with foil, and let them rest for 5-7 minutes.
To Serve
- Spread a generous amount of chimichurri on the base of the ciabatta rolls.
- Thinly slice the steaks and pile them onto the chimichurri.
- Drizzle a little more chimichurri over the steak if desired.
- Place the top of the ciabatta roll on the sandwich and serve with Stealth Skin On Fries.