Steak Sandwich Recipe

Marinate steak

Pat the rump steak dry with paper towels. In a small bowl combine 2 tbs olive oil, minced garlic, smoked paprika, 1 tsp salt and 1 tsp black pepper. Rub the mixture over both sides of the steak. Let rest at room temperature for 20–30 minutes or refrigerate up to 2 hours (bring back to room temp before cooking).

Chargrill steak

Preheat a grill or heavy cast-iron skillet to high heat until very hot. Oil the grill grates lightly or brush pan with a little oil. Sear the steak 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C), adjusting time for thickness and preferred doneness. Remove steak to a cutting board, tent loosely with foil and rest 8–10 minutes before slicing thinly across the grain.

Cook chorizo

While the steak rests, heat a medium skillet over medium heat. Remove chorizo from casings if necessary and crumble or slice into 1/4-inch rounds. Add to the skillet and cook 4–6 minutes until browned and cooked through, stirring occasionally. Transfer cooked chorizo to a bowl and reserve 1 tablespoon fat in the pan (drain excess if there's too much).

Roast corn & soften onion

In the same skillet over medium-high heat, add 1 tbs olive oil and 1 tbs butter. Add corn kernels and sliced red onion. Cook, stirring occasionally, until corn is slightly charred and onion is soft and translucent, about 5–7 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir the cooked chorizo back in to combine and keep warm.

Make chimichurri base

In a mini food processor or with a knife, finely chop parsley, cilantro and oregano with the garlic clove. Transfer to a bowl and stir in 1 tsp red wine vinegar, 1 tsp lemon juice, 2 tbs olive oil, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes. Mix until combined.

Finish chimichurri cream

Fold the chimichurri herb mixture into 1/2 cup sour cream (or Greek yogurt) until smooth. Taste and adjust seasoning. Refrigerate until ready to assemble; bring to near room temperature before spreading if chilled.

Prepare bread

Cut the Italian loaf into 4 sandwich-sized portions or slice lengthwise for larger sandwiches. Spread softened butter on cut faces. Toast cut side down in a hot skillet or on the grill 1–2 minutes until golden and crisp.

Assemble sandwiches

Spread a generous layer (~1–2 tbs) of chimichurri cream onto both toasted bread halves. Pile a handful of arugula or baby spinach onto the bottom bread (optional). Arrange thinly sliced rested rump steak over the greens. Spoon the warm chorizo and roasted corn mixture over the steak so juices soak into the bread. Top with a little extra chimichurri cream if desired, close the sandwich and press gently. Slice in half and serve immediately.

Serving suggestion

Serve hot with extra chimichurri cream on the side and a simple green salad or fries. Leftover steak keeps refrigerated up to 2 days; assemble fresh before serving.