Introduction

Discover a delicious twist on a classic sandwich with these chimichurri-style steak sarnies paired with cheat’s spicy fries. Juicy rump steaks meet vibrant homemade sauces and crispy, seasoned fries for a satisfying meal that’s easy to prepare at home.

Chimichurri-Style Steak Sarnies with Cheat’s Spicy Fries Recipe - Recipe Image

Ingredients

2 x 200g rump steaks, fat removed
2 long ciabatta rolls
2 handfuls of rocket
30ml sunflower oil
270g shop-bought frozen fries
Cajun spice mix
70g mayonnaise
1 tsp chipotle chilli paste
½ lime, zested and juiced
1 banana shallot, peeled and roughly chopped
1 red chilli, finely chopped
1 garlic clove, crushed
1½ tbsp sherry vinegar
Small bunch of parsley
Small bunch of coriander
50ml extra virgin olive oil

Instructions

Step 1: Preheat the oven to its highest setting. Pour the sunflower oil into a baking tray and place it in the oven for 15 minutes to get hot.
Step 2: Reduce the oven temperature to 220°C (200°C fan/gas mark 8). Tip the frozen fries into the hot oil, turning them to coat evenly. Cook for 20 minutes.
Step 3: Sprinkle the Cajun spice mix over the fries and return to the oven for another 15 minutes until they are golden and crisp.
Step 4: While the fries cook, mix the mayonnaise, chipotle chilli paste, lime zest and juice in a bowl to make the chipotle mayo. Set aside.
Step 5: For the chimichurri-style sauce, blend the banana shallot, red chilli, garlic, sherry vinegar, parsley, coriander, and extra virgin olive oil until smooth. Season to taste and set aside.
Step 6: Heat a griddle pan over high heat. Rub the steaks with salt only and cook for 3 minutes on each side for medium doneness. Remove the steaks and cover with foil to rest for 10 minutes.
Step 7: Halve the ciabatta rolls and toast them cut-side down in the same griddle pan used for the steak.
Step 8: Spread the chipotle mayo on one half of each toasted ciabatta. Slice the rested steak into strips and divide evenly between the rolls.
Step 9: Drizzle the chimichurri sauce over the steak, add a handful of rocket, and serve alongside the spicy fries with any remaining mayo on the side.

Tips & Variations

For extra heat, add more chipotle paste to the mayo or finely diced fresh chilli to the chimichurri sauce.
Try swapping rump steak for sirloin or ribeye for a different flavor and texture.
If you prefer homemade fries, slice potatoes into thick chips and follow the same method for crispy, spicy results.
Toast the ciabatta with a little garlic butter for added richness.

Storage

Store any leftover steak and sauces separately in airtight containers in the refrigerator for up to 2 days. Reheat the steak gently in a pan or microwave to avoid overcooking. Fries are best enjoyed fresh but can be reheated in a hot oven to regain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the chimichurri sauce ahead of time?

Yes, the chimichurri sauce can be made a few hours in advance or even the day before. Keep it refrigerated in an airtight container and bring to room temperature before serving.

What if I don’t have a griddle pan?

You can use a regular frying pan or grill pan to cook the steak and toast the ciabatta. Just ensure the pan is hot to get a good sear on the steak and toast the bread evenly.

Chimichurri-Style Steak Sarnies with Cheat’s Spicy Fries Recipe

Print Recipe

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5 from 93 reviews

A flavorful, easy-to-make chimichurri-style steak sandwich paired with crispy, spicy Cajun fries. This recipe uses rump steaks grilled to juicy perfection, topped with a vibrant herb sauce and smoky chipotle mayo, all assembled in toasted ciabatta rolls. The crispy Cajun fries add the perfect spicy crunch to complete this comforting and satisfying meal.

Author: Maya
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 2 sandwiches with fries 1x
Category: Sandwiches
Method: Baking and Grilling
Cuisine: Argentinian-inspired

Ingredients

Scale

Steak Sarnies

2 x 200g rump steaks, fat removed
2 long ciabatta rolls
2 handfuls of rocket

Spicy Cajun Fries

270g shop-bought frozen fries
30ml sunflower oil
Cajun spice mix, to taste (approx. 1 tbsp)

Chipotle Mayo

70g mayonnaise
1 tsp chipotle chilli paste
½ lime, zested and juiced

Chimichurri-Style Sauce

1 banana shallot, peeled and roughly chopped
1 red chilli, finely chopped
1 garlic clove, crushed
1½ tbsp sherry vinegar
Small bunch of parsley (about 15g)
Small bunch of coriander (about 15g)
50ml extra virgin olive oil
Salt, to taste

Instructions

Prepare the oven and fries: Preheat your oven to its highest setting. Pour sunflower oil into a baking tray and place it in the oven for 15 minutes to heat the oil thoroughly. Then reduce the oven temperature to 220°C (200°C fan)/gas mark 8. Add the frozen fries to the hot oil in the tray, turning them to coat evenly, and bake for 20 minutes.
Spice and crisp the fries: After the initial baking, sprinkle the fries evenly with Cajun spice mix and return the tray to the oven for an additional 15 minutes, or until the fries are golden and crisp.
Make chipotle mayo: While the fries cook, combine mayonnaise, chipotle chilli paste, and the zest and juice of half a lime in a bowl. Mix well and set aside to allow the flavors to meld.
Prepare chimichurri sauce: Place the banana shallot, red chilli, garlic, sherry vinegar, parsley, coriander, and extra virgin olive oil into a blender or food processor. Blitz until smooth, season with salt to taste, and set aside.
Cook the steaks: Heat a griddle pan over high heat. Season the steaks with salt only (pepper is avoided to prevent burning). Place the steaks on the pan and cook for 3 minutes on each side for medium doneness. Remove the steaks from the pan, cover loosely with foil, and allow to rest for 10 minutes.
Toast ciabatta rolls: Halve the ciabatta rolls and toast them cut-side down in the same griddle pan until golden and slightly crisp.
Assemble the sarnies: Spread chipotle mayo evenly on one half of each toasted ciabatta roll. Thinly slice the rested steak into strips and divide them between the rolls. Drizzle generously with chimichurri sauce and add a handful of fresh rocket leaves. Close the sandwiches and serve immediately with the spicy Cajun fries and any leftover chipotle mayo on the side.

Notes

Resting the steak is essential to keep it juicy and tender.
Using a griddle pan for both the steak and toasting the rolls imparts a lovely smoky flavor and appealing grill marks.
Adjust the amount of chipotle paste and chili in the chimichurri to control the heat level.
You can substitute the frozen fries with homemade potato wedges for a fresher option.
For a gluten-free version, substitute ciabatta rolls with gluten-free bread or lettuce wraps.

Keywords: steak sandwich, chimichurri sauce, chipotle mayo, Cajun fries, grilled steak, easy dinner, spicy fries, rump steak sandwich