Ingredients

 

STEAK RUB

  • 8 slices of 9 Grain Master Toast Loaf
  • 2 tsp olive oil
  • 2 tsp onion powder
  • 1 Tbsp garlic powder 
  • 1 Tbsp ground coriander seeds
  • 1 Tbsp cumin
  • 1 Tbsp dried oregano 
  • 1/4 tsp turmeric 
  • 1 Tbsp cumin
  • 1 1/2 Tbsp sweet paprika
  • 2 tsp salt
  • 1 tsp ground pepper
  • 500 grams flank or skirt steak

CHIMICHURRI

  • 4 cloves garlic, very finely chopped
  • 1/2 red onion, finely chopped
  • 1 red chilli, seeds removed and chopped finely
  • 1/4 cup red wine vinegar
  • 1 tsp tsp sea salt 
  • 1/2 tsp ground black pepper 
  • 1 3/4 cups fresh parsley, firmly packed, chopped
  • 1/2 cup fresh cilantro, firmly packed, chopped
  • 1/4 cup fresh oregano leaves, chopped
  • 1/2 – 3/4 cup extra virgin olive oil

Instructions

This, my friend, is not your average steak sandwich. This is a steak sandwich that will make you raise your eyebrows and do a double take. Juicy strips of marinated flank steak are piled high on lightly toasted bread and then topped with fresh, zingy Chimichurri made of herbs, chilli and olive oil.

Method:

  1. Mix rub ingredients together in a jar (this will make enough for a couple of meals.)
  2. Lay the steak out on cling wrap and rub with oil.
  3. Sprinkle approx. 1 tablespoon of rub on either side and massage in.
  4. Wrap steak up and sit in the fridge for 30 minutes.
  5. Remove from the fridge and return to room temp while you make your Chimichurri.
  6. Pre-heat BBQ or grill plate until very hot. 
  7. Lay the steak on the hot grill and cook for 6-10 minutes total, turning halfway. 6 min = rare. 10 min = well done.
  8. Remove and rest, tented with foil, for at least 10 minutes.
  9. Slice across the grain and serve with a lavish drizzle of Chimichurri.

To make the Chimichurri:

  1. Toss together the garlic, onion, pepper, vinegar and salt in a mixing bowl. Let it stand for 10 minutes while chopping your parsley, cilantro and oregano.
  2. Stir in the parsley, cilantro and oregano. Add in 1/2 cup of your extra virgin olive oil.
  3. If you’d like your sauce to be thinned, stir in more olive oil.
  4. This can be served immediately, but it is best left for an hour to let the flavours mingle.

Lightly toast your Master 9 Grain and ten lavishly pile the juicy flank steak strips onto the sliced. Top with the Chimichurri and top with the other slice of bread.

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