Be inspired with Recipes created by Chefs.
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|10||mL||Cornwall’s Apple Cider Vinegar|
|1||g||Dried Chilli Flakes|
|1||each||QBA Turkish Bread|
|100||g||Aged Grass Fed Sirloin|
|0.5||each||Avocado (thick sliced)|
|0.5||each||Tomato (thick sliced)|
|50||g||Praise Classic Mayonnaise|
|1||g||Cracked Black Pepper|
|50||mL||Golden Canola Oil|
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.
Bake the Turkish bread for 6-7 minutes until golden on 200 C. Slice the bread in half and set aside.
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.
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.
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.