Introduction

These chimichurri-style steak sarnies paired with cheat’s spicy fries make a perfect, flavorful meal that’s quick to prepare. Juicy rump steak, vibrant herb sauce, and smoky chipotle mayo come together for a satisfying sandwich experience. The spicy fries add a deliciously crisp and zesty side.

Chimichurri-Style Steak Sarnies with Spicy Cajun Fries and Chipotle Mayo Recipe - Recipe Image

Ingredients

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

Instructions

Step 1: Preheat the oven to its highest setting. Pour the sunflower oil into a baking tray and place in the oven for 15 minutes to heat the oil.
Step 2: Reduce the oven temperature to 220°C (200°C fan/gas mark 8). Add the frozen fries into the hot oil, turning to coat evenly. Bake for 20 minutes.
Step 3: Sprinkle the Cajun spice mix over the fries, then return to the oven for another 15 minutes until golden and crisp.
Step 4: While the fries cook, prepare the chipotle mayo by mixing the mayonnaise, chipotle chilli paste, and half the lime zest and juice in a bowl. Set aside.
Step 5: For the chimichurri sauce, blend the banana shallot, red chilli, garlic, sherry vinegar, parsley, coriander, extra virgin olive oil, remaining lime zest and juice until smooth. Season to taste and set aside.
Step 6: Heat a griddle pan on high. Season the steaks with salt only and cook for 3 minutes per side for medium doneness. Remove from heat, cover with foil, and rest for 10 minutes.
Step 7: Halve and toast the ciabatta rolls cut-side down in the same griddle pan used for the steak. Spread the chipotle mayo on one half of each roll.
Step 8: Slice the rested steak into strips and divide between the ciabatta rolls. Drizzle with chimichurri sauce and top with rocket leaves. Serve with the spicy fries and remaining mayo.

Tips & Variations

Use fresh herbs for the chimichurri for the best vibrant flavor, but frozen herbs work in a pinch.
Adjust the chipotle chilli paste quantity to control the heat level of the mayo.
For a gluten-free option, substitute ciabatta with gluten-free bread or rolls.
You can swap the rump steak for sirloin or flank steak based on preference and budget.

Storage

Store leftover chimichurri and chipotle mayo separately in airtight containers in the refrigerator for up to 3 days. The cooked steak can be kept for up to 2 days when wrapped well and refrigerated. Reheat fries in a hot oven to regain crispiness. Assemble the sandwiches fresh to keep the bread from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the chimichurri sauce in advance?

Yes, chimichurri can be made a day ahead and stored in the fridge to allow flavors to meld. Just bring it to room temperature before serving.

What’s the best way to cook frozen fries for this recipe?

Cooking frozen fries in hot oil on a baking tray in the oven ensures they become crispy and evenly coated with seasoning. Tossing them halfway through helps achieve the best texture.

Chimichurri-Style Steak Sarnies with Spicy Cajun Fries and Chipotle Mayo Recipe

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4.8 from 124 reviews

A delicious, easy-to-make chimichurri-style steak sandwich served with crispy, spicy Cajun fries and a chipotle mayo. Perfect for a flavorful lunch or casual dinner, combining tender grilled rump steak, fresh herbs, and bold seasonings.

Author: Marco
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 2 sandwiches with fries 1x
Category: Sandwich
Method: Roasting
Cuisine: Argentinian-inspired

Ingredients

Scale

Steak and Sandwich

2 x 200g rump steaks, fat removed
2 long ciabatta rolls
2 handfuls of rocket

Fries

30ml sunflower oil
270g shop-bought frozen fries
Cajun spice mix (amount to taste, approx 1-2 tsp)

Chipotle Mayo

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

Chimichurri-style Sauce

Small bunch of parsley
Small bunch of coriander
50ml extra virgin olive oil
½ lime, juice and zest (used in chipotle mayo as well)
Salt and pepper for seasoning

Instructions

Preheat the oven and prepare fries: Heat the oven to its highest setting. Pour the sunflower oil into a baking tray and place it in the oven for 15 minutes to get the oil hot.
Cook the fries: Reduce the oven to 220°C (200°C fan, gas mark 8). Add the frozen fries to the hot oil in the tray, turning them to coat well. Roast for 20 minutes, then sprinkle with the Cajun spice mix and roast for an additional 15 minutes until fries are golden and crisp.
Make the chipotle mayonnaise: In a bowl, mix the mayonnaise, chipotle chilli paste, lime zest and juice, banana shallot, red chilli, crushed garlic clove, and sherry vinegar until combined. Set aside.
Prepare the chimichurri-style sauce: Blitz parsley, coriander, extra virgin olive oil, lime juice, and zest in a blender or food processor until smooth. Season to taste with salt and pepper. Set aside.
Cook the steak: Heat a griddle pan over high heat. Rub steaks with salt only (avoid pepper as it can burn). Cook steaks for 3 minutes on each side for medium doneness. Remove from pan, cover with foil, and rest for 10 minutes.
Toast ciabatta rolls: Halve the ciabatta rolls and toast cut-side down in the same griddle pan used for the steak until nicely toasted.
Assemble the sandwiches: Spread one half of each toasted ciabatta with chipotle mayo. Slice the rested steak into strips and divide between the rolls. Drizzle chimichurri sauce over the steak and top with a handful of rocket.
Serve: Serve the steak sandwiches alongside the crispy Cajun fries and any remaining chipotle mayo.

Notes

For best results, use a high-quality rump steak and allow it to rest after cooking for juicy, tender meat.
Adjust the amount of chipotle chilli paste to your preferred spice level in the mayo.
You can make the chimichurri sauce chunkier if desired by pulsing instead of blitzing.
Ensure the oven is very hot before adding the oil to help achieve crispy fries.
This recipe can be easily doubled for more servings.

Keywords: chimichurri steak sandwich, spicy fries, chipotle mayo, rump steak, ciabatta sandwich, easy steak recipe