Open steak sandwich with chimichurri
5
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Chimichurri is a green sauce used with grilled meat originating from Argentina. Gives a real flavour punch to this filling steak sandwich.
Ingredients
Fresh flat-leaf parsley
1 cup(s)
Garlic
2 clove(s), crushed
Dried chilli flakes
½ tsp
Olive oil
2 tbs
Red wine vinegar
2 tsp
Zucchini
2 small, thinly sliced lengthways
Red capsicum
1 large, quartered
Mushrooms
4 whole, (large, flat variety) stalks trimmed
Beef minute steak, raw
320 g, (buy 4 x 100g steaks) fat trimmed
Wholegrain bread
4 slice(s)
Oil spray
1 x 3 second spray(s)
Instructions
1
Heat a chargrill or barbecue on medium-high.
2
Using a small food processor, process the parsley, garlic, chilli, oil and vinegar until finely chopped. Season with salt and pepper. Reserve 1 tablespoon of chimichurri and transfer the remainder to a bowl. Cover tightly.
3
Season the zucchini, capsicum, mushroom and steaks with salt and pepper. Lightly spray the vegetables and steaks with oil. Chargrill the vegetables for 5 minutes each side or until tender. Transfer to a plate and cover to keep warm. Chargrill the steaks for 2 minutes each side or until cooked to your liking, brushing with the reserved chimichurri. Transfer to a plate and cover to keep warm.
4
Chargrill the bread until lightly toasted.
5
Serve the vegetables and steak on the toast. Drizzle with the chimichurri.
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