Grilled Steak Sandwich
Preparation time
20 minutes
Cooking
25 minutes

Main Ingredients

  • 3 Flank steaks, trimmed (about 400g each)
  • 3 Portobello mushrooms cleaned & stalks removed
  • 3 Shallots, peeled & thinly sliced
  • 3 Garlic cloves
  • 2 Bay leaves
  • 1 Bunch fresh thyme
  • 2 Plum tomatoes sliced
  • 3 garlic cloves, finely chopped
  • Your choice of bread
  • Sea salt, Pepper & Oil

Sauce Ingredients

  • 6 garlic cloves, finely chopped
  • bunch fresh parsley, finely chopped
  • 1 bunch fresh oregano, finely chopped
  • ½ bunch spring onions, finely chopped
  • 1 tbsp. chili flakes
  • 1 tsp. paprika
  • Juice of 2 lemons
  • ¼ cup Balsamic vinegar
  • Sea salt, Pepper & Oil

Method

For the Portobello, mix the garlic, bay leaves, thyme & mushrooms with oil in a small bowl, set aside for 1 hour. Once done season with salt and pepper and grilled at lower heat for 10 minutes each side.

For you shallots heat the oil in a deep, heavy-bottom saucepan; with careful deepfry the shallots in the oil until golden. Remove & drain on kitchen paper.

Take your meat out of the fridge, should be at room temperature. Don’t season it before cooking; I prefer to do it on the grill.

Grill the flank steaks on the hottest part of the grill for 4 minutes per side, until well charred; once done leave it to rest for other 5 minutes.

When ready to assemble the sandwich, slice the steak & mushrooms; build up with a generous spreading of the Chimichurri sauce, sliced mushrooms, tomatoes & steak. Top it with the crispy shallots & more Chimichurri.

Serve the sandwiches with a mixed green salad and any remaining sauce in a side dish.

Chimichurri Sauce

Do your sauce in advance, at least 2 days before your BBQ day, the earlier the better flavor you will get.

Combine all ingredients in a bowl & mix well, set at room temperature for 1 hour.

Whisk in the oil and season with salt and pepper; mix well and set aside at room temperature to allow the flavors to marry.