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Chimichurri sandwich recipe

Chimichurri sandwich recipe

2 ratings

Give a simple weekend steak sandwich an Argentinian spin by adding some spicy chimichurri sauce, juicy roasted peppers and peppery rocket. See method

  • Serves 8
  • 10 mins to prepare and 10 mins to cook
  • 450 calories / serving


  • 1 tbsp olive oil
  • 2 x 300g packs sizzle steaks
  • 285g jar roasted peppers, drained and cut into strips
  • 2 salad tomatoes, sliced
  • 70g pack rocket
  • 8 mixed seed deli rolls (or 16 chunky slices of a large bloomer)

For the chimichurri sauce

  • 4 garlic cloves
  • 60g (2 1/2oz) parsley
  • 60g (2 1/2oz) coriander
  • 2 tsp dried oregano
  • 2 tsp chilli flakes
  • 135ml (4 1/2oz) olive oil
  • 60ml (2 1/2fl oz) red wine vinegar

Each serving contains

  • Energy

  • Fat

    23g 33%
  • Saturates

    5g 24%
  • Sugars

    4g 5%
  • Salt

    0.9g 16%

of the reference intake
Carbohydrate 33.3g Protein 25.5g Fibre 5g


  1. For the sauce, place the garlic, parsley, coriander, oregano and chilli flakes in a mini food processor. Pulse until finely chopped. Add 125ml olive oil and the red wine vinegar and pulse until combined. Season with salt and freshly ground black pepper.
  2. Preheat the grill to medium. Meanwhile, heat the oil in a frying pan and fry the steaks for 1 min on each side. Set aside to rest.
  3. Lightly toast the cut side of the rolls under the grill for 30 seconds to 1 min (or toast both sides of the slices of bloomer) until golden. Spread with the sauce and fill with the roasted peppers, tomato slices, rocket and steak, then drizzle with a little extra sauce, top with toasted bread and serve.

See more Lunch recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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