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Argentinian Steak Sandwich with Chimichurri & Cannellini with Bean Salad

Give your steak sandwich some South American flavour with a spicy sauce and serve with a tasty bean salad.

Argentinian Steak Sandwich with Chimichurri & Cannellini with Bean Salad

Serves 4

600g trimmed rump steak, sliced horizontally (to give approx 4 x 150g steaks)

2 tbsp olive oil

1 small ciabatta loaf, sliced into

4, halved horizontally

2 cups watercress sprigs, to serve


1½ cups coarsely chopped flat-

leaf parsley, leaves and stems

¼ cup oregano leaves

1 small red chilli, deseeded, chopped

2 cloves garlic, chopped

1½ tsp ground cumin

⅓ cup extra virgin olive oil

1 tsp red wine vinegar

Cannellini Bean Salad

2 red onions, peeled, cut into thin wedges

250g sweet mini capsicums, halved, deseeded

2 tbsp extra virgin olive oil

400g cannellini beans, rinsed, drained

1 tbsp chopped flat-leaf parsley

2 tsp red wine vinegar

To make chimichurri, process parsley, oregano, chilli, garlic and cumin in a food processor until finely chopped. With motor running, add oil in a thin, steady stream. Process until almost smooth. Stir in vinegar and season to taste. Set aside to let flavours develop.

Heat a lightly oiled barbecue or chargrill plate to medium-high. Brush steaks with some of the oil, season. Cook steaks 3 minutes per side or until medium-rare. Transfer to a plate; set aside to rest.

To make cannellini bean salad, brush onion and capsicums with a little of the oil. Season. Barbecue or chargrill, turning, 6-8 minutes or until charred and tender. Combine onion, capsicums, beans, parsley, vinegar and remaining oil in a bowl. Season; toss gently.

Brush ciabatta slices with a little more of the oil. Barbecue or chargrill until lightly charred. Divide steaks between 4 ciabatta pieces. Spoon on some of the chimichurri; top with watercress sprigs and a piece of ciabatta. Serve with cannellini bean salad.

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