Grilled Steak Sandwich on Turkish Bread with Chimichurri Mayonnaise

artisan, australian, beef, dressings, mayonnaise, sandwich

The hero in Chef Vas’ Steak Sandwich is the Chimichurri mayonaise! The best thing is, the Chimichurri can be kept in an airtight container for up to 5 days.

Ingredients

Serves:

15 g flat-leaf parsley
10 mL Cornwall’s Apple Cider Vinegar
2 g Dried Oregano
1 g Dried Chilli Flakes
50 mL Olive Oil
1 each QBA Turkish Bread
100 g Aged Grass Fed Sirloin
1 each Swiss Cheese
0.5 each Avocado (thick sliced)
0.5 each Tomato (thick sliced)
50 g ETA Mayonnaise
1 g Sea Salt
1 g Cracked Black Pepper
50 mL Fortune Canola Oil

Method

Step 1

For chimichurri sauce, blend ingredients, except oil, in a food processor until a coarse paste forms. With motor running, add oil in a thin steady stream, then season to taste and refrigerate. This keeps for 5 days in an airtight container. Add the chimichurri to ETA Mayonnaise and mix well.

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Blending ingredients for chimichurri sauce

Step 2

Bake the Turkish bread for 6-7 minutes until golden on 200 C. Slice the bread in half and set aside.

Step 3

Heat the grill until hot, season the steak with salt and pepper and glaze with oil. Sear on both sides for 2 minutes or until medium rare. Set aside to rest.

Step 4

Smear the Chimichurri mayonnaise on the base of the bread; add the sliced tomato and avocado. Slice the steak into thick pieces and add to the Turkish bread and season the open meat.

Step 5

Add the Swiss cheese and put in a moderate oven to melt the cheese. Place the lid on top. Cut the Turkish bread in half and serve.