CHIMICHURRI STEAK ROLLS
Serves 4 | About 40 minutes
YOU'LL NEED
- 4 bread rolls
- 600 g rump or sirloin steak
- 2 onions, thinly sliced
- 2 tbsp oil, divided
- 1 tbsp butter, softened
- 2 handfuls rocket
- 4 tbsp Super Saucy Chimichurri, plus extra to taste
- Salt and black pepper
METHOD
1. Get the onions golden. Soften the onions in 1 tbsp oil over medium-low heat for 20-25 minutes, stirring regularly. Add a splash of water if they catch.
2. Cook the steak. While the onions cook, season the steak and coat with the remaining oil. Cook on a hot braai or griddle to at least 63°C in the centre. Rest for 5-10 minutes, then slice against the grain.
3. Toast the rolls. Split, butter and toast the rolls until golden.
4. Build your roll. Layer with rocket, steak and onions. Spoon over the Chimichurri just before serving.
TIP: Spoon the Chimichurri over the steak after cooking, just before you serve.
Already have a jar in the fridge? Put it to work this weekend.