Marinating the steaks in red wine and garlic gives them a great depth of flavour, perfect in these punchy and generously sized summer sandwiches.
Ingreadient :
- 200ml red wine
- 3 clove/s garlic, crushed
- 5 sprig/s thyme (optional)
- 300g pack Essential British Beef Frying Steak
- 320g pack half ciabattas
- 1 large red pepper, thickly sliced
- 1 tbsp olive oil
- ½ x 350g pack frozen Cooks’ Ingredients Chimichurri Portions
- 2 handful wild rocket leaves
Direction :
- Mix the wine, garlic and thyme (if using) in a shallow dish, then add the steaks. Cover and marinate in the fridge for 1-4 hours. When ready to cook, light the barbecue (see cook’s tip), or preheat the oven to 200ºC, gas mark 6 and set a griddle on a high heat.
- Warm the ciabattas on the barbecue, or bake in the oven for 8-10 minutes. Meanwhile, brush the pepper slices with ½ tbsp oil, season and barbecue or griddle for 2 minutes on each side until softened and blistering; set aside.
- Drain and discard the marinade. Pat the steaks dry with kitchen paper. Brush all over with the remaining ½ tbsp oil and season. Barbecue or griddle for 1 minute on each side for medium-rare, 2 minutes for medium-well, until browned all over, then rest for a couple of minutes. Defrost the chimichurri according to pack instructions.
- Split open the ciabattas. Layer the rocket and grilled peppers, then cut the steaks into thick slices and sit them on top. Finish with a generous helping of chimichurri and a grind of black pepper.
