A winner for either lunch or dinner. The manchego, chimichurri & steak combo works a charm.
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Serves
4
Manchego
Beef Skirt
Bread Bun
Red Wine Vinegar
Coriander
Parsley
Shallot
Garlic
Salt
Peppers
Olive Oil
Dried Oregano
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Serves
4
Manchego
Beef Skirt
Bread Bun
Red Wine Vinegar
Coriander
Parsley
Shallot
Garlic
Salt
Peppers
Olive Oil
Dried Oregano
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Step 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.
Step 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.
Step 3.
Heat a griddle pan. Once it is hot, add your steaks. Cook for 4 minutes on each side.
Step 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.
Step 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!
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