Chimichurri & Paprika Steak Sandwich
with Cheesy Fries
- Milk
- Gluten
- Soy
- Wheat
- Eggs
- Sulphites
- Eggs
- Lupin
- Sesame
- May contain traces of allergens
- Milk
- Soy
- Almond
- Hazelnut
- Cashew
- Walnut
- Macadamia
Team tender paprika-spiced beef rump and chimichurri sauce for a steak sandwich worth raving about. Dressed salad leaves, tomato and garlic aioli are the final layers that are cushioned between the tasty slices of sourdough. All that's left to plate up is a serving of cheesy fries.
Ingredients
2
Potato
1 packet
Cheddar Cheese
(Contains: Milk)
1
Tomato
1 sachet
All-American spice blend
1 packet
Beef Rump
4
Sliced Sourdough
(Contains: Gluten, Milk, Soy, Wheat May be present: Eggs, Lupin, Sesame, Milk, Soy, Almond, Hazelnut)
1 packet
Mixed Salad Leaves
1 packet
Garlic Aioli
(Contains: Eggs)
1 packet
Chimichurri Sauce
(Contains: Sulphites May be present: Cashew, Walnut, Almond, Macadamia, Eggs, Milk)
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below). • Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. Place fries on a lined oven tray. • Drizzle with olive oil, sprinkle with salt and pepper and toss to coat. Bake until just tender, 20-25 minutes. • In the last 5 minutes of cook time, remove from oven, sprinkle with Cheddar cheese and bake until golden and crispy.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, roughly chop tomato. • In a medium bowl, combine All-American spice blend, a pinch of salt and a drizzle of olive oil. • Add beef rump and toss to coat.
• When the fries have 15 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• Toast or grill sliced sourdough to your liking.
• In a second medium bowl, combine mixed salad leaves with a drizzle of vinegar and olive oil. Season with salt and pepper.
• Thinly slice beef. • Spread half the sourdough slices with garlic aioli, then top with salad leaves, tomato, smokey beef and chimichurri sauce. • Top with remaining slices of sourdough. • Serve with cheesy fries and any remaining aioli. Enjoy
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the bold, delicious flavours, especially praising the chimichurri sauce and garlic aioli combination.
- Ease of prep: Customers found this recipe quick and simple to make, with some calling it even better than pub versions.
- Suggestions: Several suggested using a more tender cut like scotch fillet or tenderising the rump steak for a less chewy texture.
- Portions: Many found the sourdough slices too small for a proper sandwich; consider providing larger bread pieces.
- Leftovers: Some enjoyed generous portions, with enough for lunch the next day.
