Argentinian steak sandwiches

Argentinian steak sandwiches

Happiness can always be found in a good ol’ sandwich


3 x 200g beef sirloin steaks, at room temperature

1 tablespoon olive oil

3 half baguettes or

6 large bread rolls

150g (1/2 cup) whole-egg mayonnaise

1 butter lettuce, washed, leaves separated

1 avocado, halved, thinly sliced

Chimichurri sauce 

125ml (1/2 cup) olive oil

80ml (1/3 cup) red wine vinegar

1 eschalot, finely chopped

1 ripe tomato, peeled, seeded, finely chopped

2 cloves garlic, finely chopped

1 cup chopped flat-leaf parsley

1 teaspoon dried oregano

1 red bird’s-eye chilli, seeded, finely chopped


Step 1

To make chimichurri sauce, combine all ingredients and 1/4 teaspoon salt in a bowl.

Step 2

Preheat a chargrill pan or barbecue over medium–high heat. Brush steaks with oil, then season with salt and pepper. Cook steaks for 2 minutes each side for medium-rare or until cooked to your liking. Cover loosely with foil and rest for 5 minutes.

Step 3

Cut a slit lengthwise along top of baguettes, cutting almost to base, then prise open without splitting. Brush inside with mayonnaise, then fill with lettuce and avocado. Thinly slice steaks across the grain, then divide among sandwiches. Spoon over sauce to serve.


Get It Joburg North Campus September 2016

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