Maple Chimichurri Steak Sandwich

For the steak:

• 500g flank steak or sirloin steak
• 1 tbsp oilve oil
• Salt
• Pepper

For the maple chimichurri:

• 1.5 tbsp dried oregano
• 250 ml olive oil
• 250 g fine chopped parsley
• 6 garlic cloves, minced
• 1 small red chilli
• 2.5 tbsp pure Canadian maple syrup
• Juice of 1/2 lemon
• Salt
• Pepper

For the sandwich:

• 2 crusty ciabatta rolls or sandwich baguettes 
• 1 cup rocket leaves
• 1 small red onion, thinly sliced
• 150 g mozerella

For the maple chimichurri:

1. In a large bowl, combine the parsley, oregano, garlic and chilli. Add the pure Canadian maple syrup, lemon juice and olive oil, then stir until well combined.
2. Season generously with salt and pepper to taste. Set aside for at least 15 minutes to allow the flavours to develop.

For the steak:

1. Remove the steak from the fridge 15–20 minutes before cooking. Rub with olive oil and season generously with salt and cracked black pepper.
2. Heat a barbecue, grill pan or frying pan over high heat. Cook the steak for 4-5 minutes per side for medium-rare, or until cooked to your preferred doneness.
3. Transfer to a board and rest for 5–10 minutes before slicing thinly against the grain.

To assemble:

1. Slice the ciabatta rolls or sandwich baguettes in half and lightly toast if desired.
2. Spread a generous layer of mozzarella onto toasted bread and grill briefly until melted. Top with a handful of rocket leaves and thinly sliced red onion.
3. Arrange the sliced steak over the rocket, then finish with a generous spoonful of the maple chimichurri.