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