Chimichurri Steak & Manchego Super Sub

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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!

Follow our steak instructions to the letter! This way, you can buy nice cheap steak cuts but they will be perfectly tender!

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
Olive Oil