Ingredients
For the Chimichurri:
- 2 spring onions, finely chopped
- 3 tablespoons red wine vinegar
- 25g fresh oregano leaves, finely chopped
- 50g parsley leaves, finely chopped
- 1–2 fresh red chillies
- 3 garlic cloves, minced
- 175ml extra virgin olive oil
- Salt and pepper, to taste
For the Sandwich:
- 225g Portobello mushrooms
- 225g Flat mushrooms
- Vegetable oil
- 1 sirloin steak
- 4 slices cheese
- 3–4 tablespoons mayonnaise
- Salt and pepper, to taste
- 2 mini ciabattas
Method
- Add the chopped parsley, spring onions, oregano and chilli to a bowl and mix, then add the olive oil and red wine vinegar. Season with salt and pepper to taste and set aside.
- Add a drizzle of oil to a large cast-iron skillet and set over a medium-high heat. Once hot, add the mushrooms, then place another heavy pan on top to press the mushrooms down – you can do this in batches if necessary. Cook for 2-4 minutes until golden brown, then flip and repeat on the other side until deeply browned and crispy. Season with salt and pepper throughout.
- Transfer the mushrooms to a shallow dish and toss with most of the chimichurri, saving a little for serving. Let them marinate for at least 15 minutes.
- Preheat the oven to 200ºC.
- Bake the marinated mushrooms for 10-15 minutes until sizzling.
- In the meantime, wipe out the previous frying pan and preheat over a high heat until smoking hot. Add the steak and cook for 2-3 minutes on each side until deeply golden. Set aside to rest.
- Remove the mushrooms from the oven, then add the ciabatta for a few minutes to warm up.
- Remove the bread from the oven and cut each one open ready to assemble. Spread the mayonnaise over the bottom and then top with two slices of cheese.
- Cut the mushrooms into strips, slice the steak against the grain, then pile both into the sandwich on top of the cheese. Drizzle with the reserved chimichurri.
- Serve and enjoy!
Tip
Pair these sandwiches with a light salad, crispy fries, or roasted sweet potatoes for a satisfying meal.