BARBECUE STEAK SANDWICHES

with chimichurri

Marinating the steaks in red wine and garlic gives them a great depth of flavour, perfect in these punchy and generously sized summer sandwiches.

Serves 2

Prep 10 mins

Cook 15 mins

Ingredients

200ml red wine • 3 clove/s garlic, crushed • 5 sprig/s thyme (optional) • 300g pack Essential

British Beef Frying Steak • 320g pack half ciabattas • 1 large red pepper, thickly sliced • 1 tbsp olive oil • ½ x 350g pack frozen Cooks’ Ingredients

Chimichurri Portions • 2 handful wild rocket leaves

Method

Mix the wine, garlic and thyme (if using) in a shallow dish, then add the steaks. Cover and marinate in the fridge for 1-4 hours. When ready to cook, light the barbecue (see cook’s tip), or preheat the oven to 200oC, gas mark 6 and set a griddle on a high heat.

Warm the ciabattas on the barbecue, or bake in the oven for 8-10 minutes. Meanwhile, brush the pepper slices with ½ tbsp oil, season and barbecue or griddle for 2 minutes on each side until softened and blistering; set aside.

Cook’s tip

When using a charcoal barbecue, make sure the coals are glowing white and any flames subside before cooking. The peppers and steak can also be cooked in a frying pan, making sure it’s really hot before you start.

Drain and discard the marinade. Pat the steaks dry with kitchen paper. Brush all over with the remaining ½ tbsp oil and season. Barbecue or griddle for 1 minute on each side for medium-rare, 2 minutes for medium-well, until browned all over, then rest for a couple of minutes. Defrost the chimichurri according to pack instructions.

Split open the ciabattas. Layer the rocket and grilled peppers, then cut the steaks into thick slices and sit them on top. Finish with a generous helping of chimichurri and a grind of black pepper.

Salad

The sweet, tangy, tomatoey juices are the star of this salad by Itamar Srulovich and Sarit Packer (owners of Honey & Co restaurants in London). You could swap in halloumi, but it will be saltier.

Serves 4

Prep 10 mins

Cook 10 mins

Ingredients

450g vine tomatoes • 1 shallot, thinly sliced • 1 tsp sea salt flakes • ½ tsp sugar • 3 tbsp red wine vinegar • 4 tbsp olive oil • 170g pack manouri cheese • 5 clove/s garlic, peeled and smashed • 270g cherry vine tomatoes • 4 sprig/s mint, leaves picked and roughly chopped • Crusty bread, to serve (optional)

Method

Slice the 450g vine tomatoes thinly and put on a large serving platter. Break up the sliced shallot into rings and sprinkle half over the tomatoes (reserving the remainder). Sprinkle the sliced tomatoes and shallot with the salt and sugar, then drizzle the red wine vinegar all over.

Heat the oil in a large frying pan, then add the manouri, smashed garlic and the remaining shallot; fry for 2 minutes, then carefully flip the cheese and fry for another 2 minutes, stirring the garlic and shallot.

Transfer the cheese to a chopping board, cut into 8 wedges and arrange over the sliced tomatoes. Tip the whole cherry tomatoes into the pan, fry until their skins split, then pour the mixture, with all the juices, over the sliced tomatoes and cheese. Sprinkle over the mint and serve with crusty bread, if liked.

Recipes and images courtesy of Waitrose. Thousands of recipes can be found at www.waitrose.com