Name: Chimichurri Steak & Manchego Super Sub
Total time: 35 min
Yield: 4
Ingredients: 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

Chimichurri Steak & Manchego Super Sub

A winner for either lunch or dinner. The manchego, chimichurri & steak combo works a charm.

Sandwiches

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.

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.

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

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.

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!