Grilled Steak Sandwich with Chimichurri Mayonnaise on Turkish

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Makes 1, scale as needed.

Ingredients

Amount	Measure	Name
15	g	Flat-leaf parsley
10	mL	Cornwall’s Apple Cider Vinegar
2	g	Dried Oregano
1	g	Dried Chilli Flakes
50	mL	Olive Oil
1	each	QBA Turkish Bread
100	g	Aged Grass Fed Sirloin
1	each	Swiss Cheese
0.5	each	Avocado (thick sliced)
0.5	each	Tomato (thick sliced)
50	g	ETA Mayonnaise
1	g	Sea Salt
1	g	Cracked Black Pepper
50	mL	Fortune Canola Oil

Method

Steak sandwich ingredients on a table

Step 1

For chimichurri sauce, blend ingredients, except oil, in a food processor until a coarse paste forms. With motor running, add oil in a thin steady stream, then season to taste and refrigerate. This keeps for 5 days in an airtight container. Add the chimichurri to ETA Mayonnaise and mix well.

Blending ingredients for chimichurri sauce

Step 2

Bake the Turkish bread for 6-7 minutes until golden on 200 C. Slice the bread in half and set aside.

Step 3

Heat the grill until hot, season the steak with salt and pepper and glaze with oil. Sear on both sides for 2 minutes or until medium rare. Set aside to rest.

Step 4

Smear the Chimichurri mayonnaise on the base of the bread; add the sliced tomato and avocado. Slice the steak into thick pieces and add to the Turkish bread and season the open meat.