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.

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, 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

Instructions

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.
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.
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.
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.
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.
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.
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.
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