Chimichurri-style steak sarnies & cheat’s spicy fries

Elevate a steak sandwich with a punchy, zingy chimichurri sauce, chipotle mayo and spicy Cajun-style fries on the side.

  • Prep:25 mins
    Cook:40 mins
    plus 10 mins resting
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 1101
  • fat 53g
  • saturates 8g
  • carbs 89g
  • sugars 0g
  • fibre 8g
  • protein 63g
  • salt 1.7g


  • 2 x 200g rump steaks, fat removed
  • 2 long ciabatta rolls
  • 2 handfuls of rocket
  • 30ml sunflower oil
  • 270g shop-bought frozen fries
  • Cajun spice mix
  • 70g mayonnaise
  • 1 tsp chipotle chilli paste
  • ½ lime, zested and juiced
  • 1 banana shallot, peeled and roughly chopped
  • 1 red chilli, finely chopped
  • 1 garlic clove, crushed
  • 1½ tbsp sherry vinegar
  • small bunch of parsley
  • small bunch of coriander
  • 50ml extra virgin olive oil


  1. Heat the oven to its highest setting. For the fries, pour the sunflower oil into a baking tray and put in the oven for 15 mins to get hot. Reduce the temperature to 220C/200C fan/gas 8. Tip the fries into the oil, turn to coat, and cook for 20 mins. Add the Cajun spice mix and return to the oven for 15 mins until golden and crisp.

  2. Meanwhile, make the mayo by mixing all the ingredients together in a bowl. Set aside.

  3. For the chimichurri-style sauce, blitz all the ingredients together until you have a smooth sauce, then season to taste. Set aside.

  4. Heat a griddle pan over a high heat. Rub the steaks with salt only (pepper will catch and burn), put the steaks in the pan and cook for 3 mins on each side (for medium). Remove from the pan, cover with foil and leave to rest for 10 mins.

  5. Halve the ciabatta rolls, toast in the same griddle pan that you cooked the steak in, cut-side down, and spread one half of each with the chipotle mayo. Slice the steak into strips, divide between the ciabattas, drizzle over the chimichurri and add a little rocket. Serve with the fries and any leftover mayo.

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