Steak Sandwich with a Chimichurri Sauce

Most Popular

Best Seller

Stoneware Mug

0.35 L

€17.00

+27

+29

Best Seller

Toughened Non-Stick Shallow Frying Pan

€115.00 - €165.00

Best Seller

Cast Iron Round Casserole

€219.00 - €425.00

+12

+14

Spaghetti Bolognese

RECIPE

Spaghetti Bolognese

Cooking the mid-week family favourite, Le Creuset’s 3-ply Stainless Shallow Casserole makes it better due to its wide surface area, which enables the meat to brown and caramelise enhancing the flavour.

WE USED

3-ply Stainless Steel Shallow Casserole with Lid

view recipe

Self-Saucing Chocolate Pudding

RECIPE

Self-Saucing Chocolate Pudding

For the mouth-watering treat to share, Le Creuset’s 3-ply Stainless Steel Shallow Casserole makes it taste even better and is the perfect piece to take from the oven straight to the table.

WE USED

3-ply Stainless Steel Shallow Casserole with Lid

view recipe

Classic Fish Pie

RECIPE

Classic Fish Pie

Planning the perfect Friday night, Le Creuset’s 3-ply Stainless Steel uncoated Frying Pan makes it better because the pan can go from the hob to the oven to the table with ease.

WE USED

3-ply Stainless Steel Uncoated Frying Pan

view recipe

Classic Roast Chicken Dinner

RECIPE

Classic Roast Chicken Dinner

Fixing up the Sunday Roast, Le Creuset’s Toughened Non-Stick Sauté Pan makes it delicious due to the deep sides that retain moisture and flavour. Even better, you can use the same pan to make your tasty gravy.

WE USED

Toughened Non-Stick Sauté Pan with Glass Lid

view recipe

Zesty Lime Custard Tarts

RECIPE

Zesty Lime Custard Tarts

If you're searching for a wonderfully simple dessert to prepare in advance during the peak of summer, then these zesty tarts are the perfect choice. Served in Petite Casseroles, they are just the right size to satisfy after-dinner sweet cravings.

WE USED

Stoneware Petite Casserole

view recipe

Main INGREDIENTS

Meat

FOR THIS RECIPE WE LOVE TO USE

Cast Iron Square Grillit®

€169.00

SHOP NOW

Ingredients

Method

Ingredients

For the Sandwich:

10g salted butter
2 small red onions
1 tsp light brown sugar
1 tbsp balsamic vinegar
Drizzle of olive oil
200g rump or bavette steak
2 slices sourdough
2 tbsp mayonnaise mixed with 1 tbsp wholegrain mustard
Small handful of rocket
Small handful of parmesan shavings
Small bunch of finely chopped chives
Salt and pepper to serve

For the Chimichirri:

2 minced garlic cloves
1-2 red chillis, finely diced
Medium bunch of parsley, finely chopped
Medium bunch of coriander, finely chopped
Small bunch of fresh or dried oregano, finely chopped
2 tbsp olive oil
1 tbsp red wine vinegar
Salt and pepper to taste

Method
1

Remove steak from fridge and set aside whilst you caramelise the onions. Peel and finely slice the onions before adding to a frying pan alongside the butter, place over a medium heat. Sauté for approximately 10 minutes until softened, stirring occasionally.
2

Stir through the sugar and balsamic vinegar, turn heat down to low, cover and allow to caramelise whilst you make the rest of the sandwich, stir when needed.
3

Heat olive oil in Cast Iron 26cm Square Grillit in Black Onyx over a high heat. Pat steak dry with kitchen roll and season with salt. Once oil is smoking lay steak in the centre of the grill, cook steak to your liking, approximately 3 minutes per side for medium-rare.
4

Remove steak from pan, place on a warm plate and rest for approximately 5 minutes before slicing. Turn the heat off then toast bread in the still hot pan
5

Whilst the steak is resting make the chimichurri simply by mixing all the ingredients together.
6

Now it’s time to construct your sandwich, top your toasted sourdough slices with mustard mayonnaise followed by caramelised onions, rocket, steak, parmesan, chives, salt and pepper.
7

Serve up with your chimichurri sauce and frites then dig in!