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