Skirt Steak Sandwich with Chimichurri

Cook Time 30 Minutes

Servings 4

Ingredients

1 tbs. olive oil
600g piece of skirt steak
Salt and pepper

Chimichurri
¼ bunch coriander including stalks
¼ bunch parsley, leaves picked
1 tsp. ground cumin
½ tsp. sweet smoked paprika
½ green chilli
1 French shallot
1 clove garlic
1 tsp. of fresh lime juice
Lime Zest
1 tbs. red wine vinegar
250ml olive oil

Caramelised onions (or 4 tbs. of good quality onion jam)
3 tbs. olive oil
3 onions, finely sliced
2 tbs. honey
Salt and pepper

4 tsp. aioli
2 tomatoes, thinly sliced
4 small handfuls of rocket
4 large sliced of sourdough, toasted

Method

For onions, heat oil over a medium heat and add the onions, coating well in the oil. Season with salt and pepper and on a low heat cook for 20 minutes or until soft and golden in colour. Stir the onions every 5 minutes during the cooking process to ensure they don’t burn. Once cooked add the honey and cook for a further 5 minutes. Remove from the heat and set aside.

For the Chimichurri, place all ingredients in a small food processor and blend until a smooth paste forms.

Heat a large griddle pan over high heat. Coat the steak with oil and season with salt and pepper. Cook the steak for 2-3 minutes on each side (for medium rare). Allow the meat to rest for 3 minutes.

While resting, spread the aioli on each piece of sourdough. Arrange the tomatoes, followed by the rocket. Thinly slice the skirt steak and arrange strips on the bed of rocket. Finally add the onions and drizzle with a generous amount of Chimichurri.