Chimichurri Steak & Manchego Super Sub

• portions: 4 servings
• temps actif: 35 mins
• temps total: 35 minutes

Ingrédients

• 120g Manchego

• 2 Steaks (skirt, flat iron, charcoal)

• 4 Sub Rolls

• 5 Tbsp Red Wine Vinegar

• Bunch of Coriander

• Bunch of Parsley

• 2 Shallots

• 1 Clove of Garlic

• Salt

• Pepper

• Olive Oil

• 1 tsp oregano

Instructions

1. Place steaks on a board. Cover with cling film. Bash with a rolling pin until about 1.5cm thick. Add to a bowl. Drizzle with olive oil, season with salt and pepper. Cover, and leave to marinate for a minimum of 20 minutes. Leave steaks OUT OF THE FRIDGE so they will be at room temperature when you cook them.

2. Chimichurri time. Grab a bowl. Add a large handful of finely chopped parsley, a large handful of finely chopped coriander, finely chopped shallots, crushed garlic clove, red wine vinegar and 5 tablespoons of olive oil. Mix together.

3. Heat a griddle pan. Once it is hot, add your steaks. Cook for 4 minutes on each side.

4. Remove steaks from the heat and lay them on a board. Leave to rest for 5 minutes (will make them more tender) and then slice them up.

5. Open up a sub. Layer on some chimichurri. Add steak slices. Add manchego shavings, top with some more chimichurri, pick it up and tuck in!

Nutrition

• Taille de Portion: 4