Chimichurri & caramelised onion steak sandwich
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Chimichurri & caramelised onion steak sandwich
Ingredients
Recipe
- 2 slices Burgen Soy & lineseed bread
- 1 (150g) piece steak of choice
- 1/2 tomato
- 2 slices vintage cheddar cheese
- baby spinach or cos lettuce
For the onions:
- 1/2 sliced onion
- 1 tsp olive oil
- pinch of salt
- 2 tsp honey
For the chimichurri
- 1 finely diced shallot
- 1 diced red chilli
- 3-4 diced garlic cloves
- 1/2 cup red wine vinegar
- 1 tsp salt
- 1 tsp chilli flakes
- 1/2 cup diced coriander
- 1/4 cup diced parsley
- 2 tsp dried oregano
- 3/4 cup extra virgin olive oil
For the mayo:
- 2 tbsp whole egg mayyonaise
- 2 tbsp whole grain mustard
Instructions
- Preheat the oven to 200C. Season steak on both sides with salt and pepper.
- Mix the chimichurri ingredients in a bowl & set aside.
- In a pan on high heat, heat some olive oil, add your steak and cook for 2 minutes either side.
- Once cooked, add to the oven for 6-7 minutes for medium rare. Remove from oven and allow to rest for 10 minutes.
- To the same pan over medium heat, add the sliced onions with a pinch of salt and sweat down. Once they’re almost cooked, add the honey and caramalise for a further minute.
- Now it’s time to assemble, add the mayo to the burgen soy & linseed bread, top with lettuce, tomato, sliced steak, cheese, onions, chimichurri sauce, top with bread, slice & enjoy.
