Treat the family to this incredible Argentinian Steak Sandwich with Chimichurri with Cannellini Bean Salad.
Chimichurri is a delicious fresh condiment that adds extra flavour to the charred steak. This recipe is easy to make with or without the bread!
Argentinian Steak Sandwich with Chimichurri with Cannellini Bean Salad Recipe
Serves: 4
Ingredients:
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
Chimichurri ingredients
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 ingredients
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
Method:
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 and 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.
