South american chilli steak sandwich
1 medium, chopped
Fresh flat-leaf parsley
2 tbs, finely chopped
1 tbs, finely chopped
1 clove(s), crushed
Dried chilli flakes
Beef fillet (tenderloin), raw
400 g, (4x 100g minute steaks)
1 whole, cut into 4 portions, split without cutting through
Mixed salad leaves
1 medium, sliced into ribbons
- Combine the tomato, parsley, oregano, garlic, oil and chilli in a screw-top jar. Season with salt and pepper. Cover with the lid and set aside.
- Season the steaks with salt and pepper. Lightly spray a large frying pan with oil and heat over high heat. Cook the steaks, in 2 batches, for 1 minute each side or until well browned. Cut into large strips.
- Fill the bread pieces with mixed salad leaves, steak and cucumber. Top with the tomato mixture to serve.