Rated 4.67 out of 5 based on 3 votes
- 500 g beef sirloin steak
- 1 x baguette
- 1 x avocado
- 80 ml red wine vinegar
- 1 x eschalot
- 1 x tomato
- 1 cup flat leaf parsley
- 1 tspn dried oregano
- 1 x birds eye chilli
- 1/4 tspn sea salt
- 1/4 tspn black pepper
To prepare the Chimichurri Sauce -
Finely chop eschalot, flat leaf parsley and chilli.
Peel, remove seeds and finely chop tomato.
Combine chopped ingredients with the majority of the olive oil, red wine vinegar and oregano. Mix well and season with sea salt.
To cook the Steak -
Preheat a griddle pan or BBQ, brush steaks lightly with remaining olive oil and season with sea salt and pepper. Cook on med-high heat for two minutes on each side until medium-rare. Rest your steak for 5 minutes after cooking.
Cut baguette into sections and cut lengthwise along the top. Thinly slice steak into strips across the grain and fill the baguettes, dividing amongst each. Spoon over Chimichurri sauce and diced avocado to serve.
Leave a Review
Yes! These look so damn good!
Yummm these make me want to go back to Argentina!! Looks delicious