Chimichurri steak sandwich with aioli and glazed onions
Chimichurri is piquant green herb sauce from Argentina and is commonly served with a variety of grilled meats. Here it adds a touch of class to a classic Sunday brunch pub sarni.
Serves: 4
3 tbs extra virgin olive oil, plus extra for frying
2 onions, thinly sliced
2 tsp chopped fresh thyme
1 tbs redcurrant jelly
4 x 150 g rib eye steaks
50 g baby spinach leaves
2 French sticks, split
1-2 tbs aioli
chimichurri sauce
1 bunch flat leaf parsley
1/2 bunch fresh coriander
125 ml extra virgin olive oil
3 tbs red wine vinegar
1 garlic clove, chopped
1 tsp ground cumin
a pinch dried chilli flakes
salt and pepper
beer, to serve
Start by cooking the onions. Heat the oil in a frying and add the onion, thyme and some salt and pepper and fry over a medium heat for 10 minutes until softened and lightly golden. Stir in the redcurrant jelly and cook for a further 5 minutes until jam like. Set aside.
Meanwhile, whiz all the ingredients for the chimichurri sauce in a food processor or blender until fairly smooth and adjust seasonings to taste.
Brush the steaks with a little oil and season lightly. Cook on a preheated ridged grill pan for 30 seconds to 1 minute each side until cooked to your liking. Rest briefly.
Cut the French sticks into 4 fill with the steaks, spinach leaves, chimichurri sauce, onions and some aioli. Serve at once.