Grilled Steak Sandwich on Turkish Bread with Chimichurri Mayonnaise

Goodman Fielder Food Service
Grilled Steak Sandwich on Turkish Bread with Chimichurri Mayonnaise

Grilled Steak Sandwich on Turkish Bread with Chimichurri Mayonnaise

Posted on 11th August 2016
The hero in Chef Vas' Steak Sandwich is the Chimichurri mayonaise! The best thing is, the Chimichurri can be kept in an airtight container for up to 5 days.
Makes 1, scale as needed.


15 g Flat-leaf parsley
10 mL Cornwall’s Apple Cider Vinegar
2 g Dried Oregano
1 g Dried Chilli Flakes
50 mL Olive Oil
1 each QBA Turkish Bread
100 g Aged Grass Fed Sirloin
1 each Swiss Cheese
0.5 each Avocado (thick sliced)
0.5 each Tomato (thick sliced)
50 g Praise Classic Mayonnaise
1 g Sea Salt
1 g Cracked Black Pepper
50 mL Golden Canola Oil


Step 1

For chimichurri sauce, blend ingredients, except oil, in a food processor until a coarse paste forms. With motor running, add oil in a thin steady stream, then season to taste and refrigerate. This keeps for 5 days in an airtight container. Add the chimichurri to Praise Classic Mayonnaise and mix well.


Step 2

Bake the Turkish bread for 6-7 minutes until golden on 200 C. Slice the bread in half and set aside.

Bake Bread

Step 3

Heat the grill until hot, season the steak with salt and pepper and glaze with oil. Sear on both sides for 2 minutes or until medium rare. Set aside to rest.

Grill Steak

Step 4

Smear the Chimichurri mayonnaise on the base of the bread; add the sliced tomato and avocado. Slice the steak into thick pieces and add to the Turkish bread and season the open meat.

Step 5

Add the Swiss cheese and put in a moderate oven to melt the cheese. Place the lid on top. Cut the Turkish bread in half and serve.

Finished Product

Message from chef Vasilios Donoudis

Vasilios Donoudis

I like this one because it uses Chimichurri – a traditional Argentinian salsa verde. Enjoy!

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