Chimichurri-Style Steak Sarnies with Spicy Cheat’s Fries Recipe

Introduction

This chimichurri-style steak sandwich paired with cheat’s spicy fries makes for a vibrant and satisfying meal. Juicy rump steaks are layered with a zesty homemade sauce and creamy chipotle mayo, served on toasted ciabatta rolls. The crispy, seasoned fries add the perfect spicy crunch to complete this flavorful feast.

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

1. Step 1: Preheat your oven to its highest setting. Pour the sunflower oil into a baking tray and place it in the oven for 15 minutes to heat the oil.
2. Step 2: Reduce the oven temperature to 220°C (200°C fan, gas mark 8). Add the frozen fries to the hot oil, turning to coat them well, then bake for 20 minutes.
3. Step 3: Sprinkle the Cajun spice mix over the fries, toss to combine, and return to the oven for another 15 minutes until golden and crispy.
4. Step 4: Meanwhile, prepare the chipotle mayo by mixing the mayonnaise, chipotle chilli paste, lime zest, and lime juice in a bowl. Set aside.
5. Step 5: For the chimichurri-style sauce, combine the banana shallot, red chilli, garlic, sherry vinegar, parsley, coriander, and extra virgin olive oil in a blender or food processor. Blitz until smooth, then season to taste and set aside.
6. Step 6: Heat a griddle pan over high heat. Season the steaks with salt only, then cook for 3 minutes on each side for medium doneness.
7. Step 7: Remove steaks from the pan, cover loosely with foil, and let them rest for 10 minutes.
8. Step 8: Slice the ciabatta rolls in half and toast them cut-side down in the same griddle pan until lightly browned.
9. Step 9: Spread the chipotle mayo on one half of each toasted ciabatta. Slice the rested steak into strips and divide evenly between the rolls.
10. Step 10: Drizzle the chimichurri-style sauce over the steak, add a handful of rocket, and top with the other ciabatta half. Serve immediately with the spicy fries and any leftover mayo on the side.

Tips & Variations

• Use skirt or sirloin steak if rump isn’t available; just adjust cooking time to your preferred doneness.
• For a milder sauce, reduce or omit the red chilli in the chimichurri.
• Make your own Cajun spice mix with paprika, garlic powder, oregano, and cayenne for a customized flavor.
• Try adding sliced avocado or pickled red onions to the sandwich for extra creaminess and tang.

Storage

Store leftover chimichurri sauce and chipotle mayo in airtight containers in the fridge for up to 3 days. Refrigerate cooked steak slices separately for up to 2 days. Reheat fries in a hot oven to restore crispness. Assembling the sandwich fresh is best to keep the bread from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh fries instead of frozen?

Yes, fresh-cut potatoes can be used. Toss them in the sunflower oil and Cajun spice before cooking, then follow similar oven times until crispy.

What if I don’t have a griddle pan?

A regular frying pan or grill pan will work fine—just be sure to preheat it well to get a good sear on the steak and to toast the bread evenly.

Chimichurri-Style Steak Sarnies with Spicy Cheat’s Fries Recipe

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★★★★★

4.5 from 72 reviews

• Author: Cleo
• Total Time: 1 hour 5 minutes
• Yield: 2 sandwiches with fries 1x

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Description

This recipe features juicy chimichurri-style rump steak sandwiches paired with spicy, crispy Cajun-seasoned fries. The dish combines a flavorful herbaceous chimichurri sauce with smoky chipotle mayonnaise, set in toasted ciabatta rolls with fresh rocket for a satisfying meal perfect for casual dining or a delicious lunch.

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Ingredients

Scale 1x2x3x

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, to taste

Chipotle Mayonnaise

• 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

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Instructions

1. Preheat the Oven and Heat Oil: Preheat your 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 and ready for frying the fries.
2. Cook the Fries: Reduce the oven temperature to 220°C (200°C fan/gas 8). Tip the frozen fries into the hot oil, turning them to coat evenly. Cook the fries for 20 minutes, then sprinkle over the Cajun spice mix and return to the oven for another 15 minutes until they are golden and crisp.
3. Prepare Chipotle Mayonnaise: While the fries cook, combine the mayonnaise, chipotle chilli paste, lime zest and juice, banana shallot, red chilli, crushed garlic, and sherry vinegar in a bowl. Mix thoroughly and set aside for the flavors to meld.
4. Make Chimichurri-style Sauce: Blitz parsley, coriander, and extra virgin olive oil together in a food processor or blender until smooth. Season the sauce with salt and pepper to taste, then set aside.
5. Cook the Steaks: Heat a griddle pan over high heat. Rub the rump steaks with salt (avoid pepper to prevent burning) and place them in the hot pan. Cook for 3 minutes on each side for medium doneness. Remove the steaks from the pan, cover loosely with foil, and let them rest for 10 minutes to retain juices.
6. Toast the Ciabatta Rolls: Slice the ciabatta rolls in half and toast them cut-side down in the residual heat of the griddle pan to carry over the steak flavors.
7. Assemble the Sandwiches: Spread chipotle mayonnaise onto one half of each toasted ciabatta roll. Slice the rested steak into strips and distribute evenly between the rolls. Drizzle with chimichurri-style sauce and add a handful of fresh rocket leaves.
8. Serve: Present the steak sandwiches accompanied by the spicy Cajun fries and any remaining chipotle mayo on the side for dipping.

Notes

• Resting the steak after cooking is essential to keep it juicy and tender.
• Do not add pepper to the steak before cooking as it can burn and cause bitterness.
• Adjust the amount of Cajun spice and chipotle paste according to your preferred spice level.
• The chimichurri sauce can be prepared in advance and refrigerated for up to 2 days to deepen flavors.
• Using a hot oven-proof tray for the fries ensures they crisp up nicely in the hot oil.
• You can substitute rocket with arugula or baby spinach if preferred.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Argentinian-Style / Fusion

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