Ingredients
6 200g sirloin steaks
MARINADE:
10g fresh rosemary
1/2 cup olive oil
2 garlic cloves, crushed
juice of 2 lemons
sea salt and black pepper
CHIMICHURRI SAUCE:
2 garlic cloves, crushed
5 spring onions, chopped
10g parsley, chopped
10g oregano, chopped
juice and zest of 1 lemon
1 Tbs apple cider vinegar
3/4 cup olive oil
sea salt and black pepper
6 rolls, toasted
2 tomatoes, sliced
50g baby spinach
lettuce
potato wedges, to serve
Method
Place steaks in a large shallow dish. Remove rosemary sprigs from the stalk and place in a bowl, add the remaining marinade ingredients and stir well to combine.
Pour marinade over steaks; leave for 30 minutes.
Braai or grill the steaks until done to your liking. Remove, allow to rest for 10 minutes before slicing.
For the chimichurri sauce
Place all the ingredients in a blender and blend until fairly smooth.
To assemble sandwich
Fill the toasted rolls with sliced tomatoes, sliced steak and a few spinach leaves, season and drizzle with sauce.
