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Grilled Steak Sandwich on Turkish Bread with Chimichurri Mayonnaise
Makes 1, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 15 | g | Flat-leaf parsley |
| 10 | mL | Cornwall’s Apple Cider Vinegar |
| 2 | g | Dried Oregano |
| 1 | g | Dried Chilli Flakes |
| 50 | mL | Olive Oil |
| 1 | each | QBA Turkish Bread |
| 100 | g | Aged Grass Fed Sirloin |
| 1 | each | Swiss Cheese |
| 0.5 | each | Avocado (thick sliced) |
| 0.5 | each | Tomato (thick sliced) |
| 50 | g | ETA Mayonnaise |
| 1 | g | Sea Salt |
| 1 | g | Cracked Black Pepper |
| 50 | mL | Fortune Canola Oil |
Method
Steak sandwich ingredients on a table
Step 1
For chimichurri sauce, blend ingredients, except oil, in a food processor until a coarse paste forms. With motor running, add oil in a thin steady stream, then season to taste and refrigerate. This keeps for 5 days in an airtight container. Add the chimichurri to ETA Mayonnaise and mix well.
Explore Goodman Fielder Food Service’s range of premium wholesale mayo.
Blending ingredients for chimichurri sauce
Step 2
Bake the Turkish bread for 6-7 minutes until golden on 200 C. Slice the bread in half and set aside.
Step 3
Heat the grill until hot, season the steak with salt and pepper and glaze with oil. Sear on both sides for 2 minutes or until medium rare. Set aside to rest.
Step 4
Smear the Chimichurri mayonnaise on the base of the bread; add the sliced tomato and avocado. Slice the steak into thick pieces and add to the Turkish bread and season the open meat.
Adding streak to the bread
Step 5
Add the Swiss cheese and put in a moderate oven to melt the cheese. Place the lid on top. Cut the Turkish bread in half and serve.
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