Chimichurri Steak Sandwiches with Chipotle Mayo and Cajun Fries
Juicy strips of seared steak piled into toasted ciabatta with a bright parsley and cilantro chimichurri and a smoky chipotle mayo. Frozen fries tossed in Cajun seasoning bake alongside, turning it into a pub-style dinner made at home.
Preparation Steps
Heat the oven to its hottest setting. Pour the sunflower oil into a baking tray and heat in the oven for 15 minutes. Lower the oven to 425°F (220°C), add the fries, turn them in the hot oil and bake for 20 minutes.
Sprinkle the fries with the Cajun spice, toss and bake for another 10 to 15 minutes, until golden and crisp.
While the fries cook, stir together the mayonnaise, chipotle paste, lime zest and lime juice.
For the chimichurri, blend the shallot, red chile, garlic, vinegar, parsley, cilantro and olive oil until fairly smooth, then season with salt.
Heat a grill pan or heavy skillet over high heat. Season the steaks with salt only and sear for about 3 minutes per side for medium (135 to 140°F / 57 to 60°C inside). Cover loosely with foil and rest for 10 minutes.
Split the ciabatta rolls and toast them cut side down in the same pan. Spread the bottom halves with chipotle mayo.
Slice the steak thinly across the grain and pile onto the rolls. Spoon over chimichurri, add arugula and close the sandwiches. Serve with the fries and any extra mayo.
Tips & Variations
- Season with salt only before searing; black pepper scorches in a very hot pan and turns bitter.
- Flank or skirt steak also works well; slice it thinly across the grain for tender bites.
- Store leftover chimichurri in a jar in the fridge for up to 3 days. Leftover steak keeps for 3 days and is best eaten cold or warmed briefly.
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