Chimichurri Steak Sandwich with McCain Shoestring Fries

Chimichurri Steak Sandwich with McCain Shoestring Fries


1kg McCain Shoestring Fries

12L Vegetable Oil, for deep frying

800g Rib Eye Steak

30g Butter

2 Cloves Garlic

A handful of Fresh Thyme

60g Wild Rocket

4 Ciabatta Buns or Panini


For the Chimichurri:

30g Shallot or White Onion, peeled and cut into pieces

1/2 Red Chili

1 Garlic Clove, peeled

30ml Red Wine Vinegar

60g Coriander

60g Parsley

1 tsp Dried Oregano

125ml Extra-Virgin Olive Oil

Salt to season


For the Pickled Red Onions:

1 Red Onion, peeled and sliced

Boiling Water

30ml Red Wine Vinegar

60ml Olive Oil



Serving Size: 4

  1. Fries: Heat oil in a deep fryer or large pot. Cook the McCain Shoestring Fries according to the package instructions until crispy. Season with salt and set aside.
  2. Steak: Season the steak with salt and pepper. In a large non-stick pan, heat the oil and then add butter. Once the butter begins to sizzle, add the garlic, thyme, and steak. Cook the steak for approximately 4 - 6 minutes on each side for medium rare, or until it reaches your desired doneness. Let the steak rest before thinly slicing.
  3. Chimichurri: Combine all chimichurri ingredients in a blender and blend until smooth. Season with salt to taste.
  4. Pickled Onions: Soak the sliced onions in boiling water for 5 minutes, then drain. Mix the onions with red wine vinegar, olive oil, sumac, and a pinch of salt.
  5. Assembly: Spread chimichurri on each bun, followed by slices of steak, pickled onions, and a handful of rocket. Serve with a side of McCain Shoestring Fries.

Photo & Recipe: Food By Dash

#Steak #Rib Eye #Chimichurri #Skinny Fries #ShoestringFries #Ciabatta #Panini #Pickled