Chivito steak sandwich

Who doesn’t love a steak sandwich? This is a quick and simple dish to make, perfect for a lunchtime BBQ or a casual meal with friends. The chivito is actually the national dish of Uruguay and we think you’ll soon see why! With fresh chimichurri, juicy minute steaks, mozzarella and tomatoes, this is a summer winner.

15 mins

2

Easy

• 300g Field & Flower minute steaks
• 1 bunch of parsley, roughly chopped
• 1 bunch of coriander, roughly chopped
• 4 garlic cloves
• 1 red onion, roughly chopped
• 1tsp red chilli flakes
• 1tsp oregano
• 3tbsp oil
• 1tbsp red wine vinegar
• 1 ball of mozzarella, sliced into circles
• 1 beef tomato, sliced into circles
• 1 bag of rocket
• 2 ciabatta rolls
• Sea salt & freshly ground black pepper

1. To make the chimichurri marinade, place the parsley, coriander, garlic, red onion, chilli flakes, oregano and seasoning into a food processor and pulse. Add the red wine vinegar and oil and blend until you have a thick sauce.

2. Place half of this sauce over the steaks and cover with cling film. Leave to marinade for at least 6 hours.

3. Light a charcoal BBQ and wait for 20-30 minutes until the coals have gone white before you start cooking.

4. Remove the steaks from the fridge and let them reach room temperature in this time.

5. Place the steaks on the BBQ and cook for 1 1/2-2 minutes on each side.

6. Remove the steaks and cover in tinfoil. Leave them to rest for 5 minutes and slice across the grain before serving.

7. Slice the ciabatta rolls in half and spread a generous tablespoon of chimichurri over the base of the roll. Add a handful of rocket, followed by the sliced steak. Then add a few circles of mozzarella and tomato. Drizzle more chimichurri over the top and add mayonnaise if desired.