Description

This recipe features Chimichurri-style steak sandwiches served with cheat’s spicy Cajun fries. The tender rump steaks are grilled on a hot griddle and paired with a vibrant homemade chimichurri sauce and smoky chipotle mayo, all assembled in crusty ciabatta rolls with fresh rocket. The spicy fries are baked crispy in sunflower oil with a Cajun spice mix for a bold and satisfying side.

Ingredients

Scale

Steak and Sandwiches

2 x 200g rump steaks, fat removed
2 long ciabatta rolls
2 handfuls of rocket

Fries

30ml sunflower oil
270g shop-bought frozen fries
Cajun spice mix (to taste, approx. 1-2 tsp)

Chipotle Mayonnaise

70g mayonnaise
1 tsp chipotle chilli paste
½ lime, zested and juiced
1 banana shallot, peeled and roughly chopped
1 red chilli, finely chopped
1 garlic clove, crushed

Chimichurri-style Sauce

1½ tbsp sherry vinegar
Small bunch of parsley (about 15g)
Small bunch of coriander (about 15g)
50ml extra virgin olive oil
Salt and pepper, to taste

Instructions

Prepare and heat the oven: Preheat the oven to its highest temperature setting. Pour 30ml sunflower oil into a baking tray and place it in the oven for 15 minutes until the oil is hot.
Cook the fries: Reduce the oven temperature to 220°C (200°C fan) or gas mark 8. Spread 270g frozen fries in the hot oil, turning to coat them evenly. Bake for 20 minutes, then sprinkle with Cajun spice mix and bake for an additional 15 minutes until golden and crisp.
Make the chipotle mayonnaise: In a bowl, combine 70g mayonnaise, 1 tsp chipotle chilli paste, zest and juice of ½ lime, 1 roughly chopped banana shallot, 1 finely chopped red chilli, and 1 crushed garlic clove. Mix well and set aside.
Prepare the chimichurri-style sauce: Blitz together 1½ tbsp sherry vinegar, a small bunch each of parsley and coriander, and 50ml extra virgin olive oil in a blender until smooth. Season with salt and pepper to taste and set aside.
Cook the steaks: Heat a griddle pan over high heat. Rub the rump steaks with salt only (to prevent burning). Cook the steaks for 3 minutes on each side for medium doneness. Remove from the pan, cover loosely with foil, and allow them to rest for 10 minutes.
Toast the ciabatta rolls: Halve the ciabatta rolls and toast them cut-side down in the same griddle pan used for the steaks, until golden and slightly crisp.
Assemble the sandwiches: Spread chipotle mayonnaise on one half of each toasted ciabatta roll. Slice the rested steaks into strips. Divide the steak strips between the ciabattas, drizzle generously with the chimichurri sauce, and top with a handful of rocket leaves.
Serve: Serve the steak sandwiches with the spicy Cajun fries and any leftover chipotle mayo on the side.

Notes

Allow the steaks to rest after cooking to retain their juices and ensure tenderness.
Use a high heat for the griddle pan to achieve a nice sear on the steaks.
If you prefer your steak more or less done, adjust the cooking time accordingly.
For extra heat, add more chipotle paste or fresh chilli to the mayonnaise.
The chimichurri sauce can be made ahead and stored in the refrigerator for up to 2 days.
Ensure the fries are spread out evenly in the baking tray to help them crisp up nicely.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking
Cuisine: Argentinian-inspired

Keywords: chimichurri steak sandwich, spicy fries, Cajun fries, chipotle mayo, grilled rump steak, ciabatta sandwich