Grilled Steak Sandwich on Turkish Bread with Chimichurri Mayonnaise

1

Ingredients

  • 15 g flat-leaf parsley
  • 10 mL Cornwall’s Apple Cider Vinegar (Cornwells Vinegar Cider 2 l x 6)
  • 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 (Eta Mayonnaise 21kg)
  • 1 g Sea Salt
  • 1 g Cracked Black Pepper
  • 50 mL Fortune Canola Oil

Method

Steak sandwich ingredients on a table
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
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.

Bake Bread

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.

Grill Steak

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.

Adding streak to the bread
Adding streak to the bread

Step 5

Add the Swiss cheese and put in a moderate oven to melt the cheese. Place the lid on top. Cut the Turkish bread in half and serve.

Finished Product