Steak Bavette Chimichurri Sandwich with Roasted Vine Tomatoes
- 30 Minutes
- Easy
- Beef
This sandwich is an absolute heavy weight hitter with flavours. With such an easy prep time an cooking time with fresh flavours, makes this sandwich a head turner at any table.
Cooking over coals gives this an unreal smoky taste, enhancing the experience. This will be guaranteed to be a firm favourite with BBQ season on the way.
Finished with a fresh Chimichurri, fresh and packing that heat punch this changes the game on sandwiches.
Cooking Method
- Start with lighting your BBQ, allowing this to get hot whilst preparing, move to with crushing your Garlic, finely chopping the Red Chilli placing into a bowl, finely chop the Herbs adding these also with a generous helping of Oil, mix and season. Add more Chilli if prefer.
- Season up your Steak, making sure to cover both sides.
- Once BBQ is hot and ready, place your Steak onto the heat, turning once sides have coloured. Add the Tomatoes to the heat also.
- Take your Chimichurri mix and brush the Steak and Tomatoes, alternating with turning these.
- Once cooked and Tomatoes charred, remove from the heat, placing your Sandwich Bread on the coals to toast.
- Slice the Steak thinly, lay the Rocket or Watercress on the bottom slice of Toasted Bread, laying the Steak over which at this point should be so juicy and tender.
- Top the Steak with the Chimichurri mix, adding as much or as little as needed.
- Dress with the Tomatoes.
- Serve and Enjoy!
The Ingredients
Bavette Steak
- Ciabatta we used but feel free to swap this out for any bread
- Vine On Tomatoes
- Seasoning (Salt & Pepper)
- Rocket or Watercress
Chimichurri
- Garlic Clove – Crushed
- Red Chilli
- Flat Leaf Parsley
- Coriander
- Pressed Rapeseed Oil
For The Cook, BBQ, We use a Kasai Konro Grill using Binchotan Coal
What To Serve With Steak Bavette Sandwich
A great side for a Steak Bavette Chimichurri Sandwich with Roasted Vine Tomatoes should complement its bold flavors without overpowering them. A light and refreshing option like an arugula salad with shaved parmesan, lemon vinaigrette, and toasted pine nuts adds a crisp contrast. For something heartier, truffle parmesan fries or chimichurri-roasted baby potatoes enhance the meal with rich, savory depth. If you’re looking for a unique twist, charred broccolini with chili flakes or Mexican street corn with cotija cheese and lime can bring a smoky, tangy balance. No matter the choice, the right side will elevate the sandwich, creating a well-rounded and satisfying meal.
