The French eat 30 million baguettes a day, so let’s give this popular traditional bread a go, Chef! Served with oven-roasted potato wedges, a baguette is pan-toasted with butter until crispy & golden. After topping with seared beef strips and cooling cucumber, crunchy almonds, creamy feta & herbaceous parsley, this elevated sandwich is drizzled with a special chimichurri-infused mayo. C’est très bon!
Chimichurri Beef Sando
Chimichurri Beef Sando
with baby potato wedges
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Almonds
- Baby Potatoes
- Beef
- Beef Strips
- Chimi-mayo
- Cucumber
- Danish-style Feta
- Fresh Parsley
- Sourdough Baguette/s
- Sourdough Baguettes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter
LET THE OVEN DO THE WORK
Preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TOASTY
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN BAGUETTE
Halve the baguette/s and spread with butter or oil. Return the pan to medium heat. When hot, toast the baguette/s, cut-side down, until golden, 1-2 minutes.
BROWNED Beef
Return the pan to high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, add the beef strips to the pan along with a knob of butter. Cook until browned, 20-30 seconds (shifting occasionally). Remove from the pan, reserving any pan juices, and season.
SIMPLE SALAD
To a bowl, toss together the feta, Cucumber, parsley, almonds, a drizzle of olive oil and seasoning.
LOAD IT UP
Fill the baguette/s with the dressed salad, the fried meat, and drizzle over the Chimi-mayo. Cut in half before plating.
DIG INTO DINNER
Plate up the loaded baguette/s alongside the crispy potatoes.
Baby Potatoes - 250g
Almonds - 10g
Sourdough Baguette/s - 1
Beef Strips - 150g
Danish-style Feta - 20g
Cucumber - 100g
Fresh Parsley - 3g
Chimi-mayo - 60ml
LET THE OVEN DO THE WORK
Preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TOASTY
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN BAGUETTE
Halve the baguette/s and spread with butter or oil. Return the pan to medium heat. When hot, toast the baguette/s, cut-side down, until golden, 1-2 minutes.
BROWNED Beef
Return the pan to high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, add the beef strips to the pan along with a knob of butter. Cook until browned, 20-30 seconds (shifting occasionally). Remove from the pan, reserving any pan juices, and season.
SIMPLE SALAD
To a bowl, toss together the feta, Cucumber, parsley, almonds, a drizzle of olive oil and seasoning.
LOAD IT UP
Fill the baguette/s with the dressed salad, the fried meat, and drizzle over the Chimi-mayo. Cut in half before plating.
DIG INTO DINNER
Plate up the loaded baguette/s alongside the crispy potatoes.
Baby Potatoes - 500g
Almonds - 20g
Sourdough Baguette/s - 2
Beef Strips - 300g
Danish-style Feta - 40g
Cucumber - 200g
Fresh Parsley - 5g
Chimi-mayo - 120ml
LET THE OVEN DO THE WORK
Preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TOASTY
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN BAGUETTE
Halve the baguettes and spread with butter or oil. Return the pan to medium heat. When hot, toast the baguettes, cut-side down, until golden,1-2 minutes.
BROWNED Beef
Place a pan over high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, add the beef strips to the pan along with a knob of butter. Cook until browned, 20-30 seconds (shifting occasionally). Remove from the pan, reserving any pan juices, and season.
SIMPLE SALAD
To a bowl, toss together the feta, Cucumber, parsley, almonds, a drizzle of olive oil and seasoning.
LOAD IT UP
Fill the baguettes with the dressed salad, the fried meat, and drizzle over the Chimi-mayo. Cut in half before plating.
DIG INTO DINNER
Plate up the loaded baguettes alongside the crispy potatoes.
Baby Potatoes - 750g
Almonds - 30g
Sourdough Baguettes - 3
Beef Strips - 450g
Danish-style Feta - 60g
Cucumber - 300g
Fresh Parsley - 8g
Chimi-mayo - 180ml
LET THE OVEN DO THE WORK
Preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TOASTY
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN BAGUETTE
Halve the baguettes and spread with butter or oil. Return the pan to medium heat. When hot, toast the baguettes, cut-side down, until golden,1-2 minutes.
BROWNED Beef
Place a pan over high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, add the beef strips to the pan along with a knob of butter. Cook until browned, 20-30 seconds (shifting occasionally). Remove from the pan, reserving any pan juices, and season.
SIMPLE SALAD
To a bowl, toss together the feta, Cucumber, parsley, almonds, a drizzle of olive oil and seasoning.
LOAD IT UP
Fill the baguettes with the dressed salad, the fried meat, and drizzle over the Chimi-mayo. Cut in half before plating.
DIG INTO DINNER
Plate up the loaded baguettes alongside the crispy potatoes.
Baby Potatoes - 1kg
Almonds - 40g
Sourdough Baguettes - 4
Beef Strips - 600g
Danish-style Feta - 80g
Cucumber - 400g
Fresh Parsley - 10g
Chimi-mayo - 240ml
Frequently Asked Questions
What is the preparation time for Chimichurri Beef Sando?
The preparation time for Chimichurri Beef Sando with baby potato wedges is between 25 and 45 minutes.
What is the total time required to make Chimichurri Beef Sando with baby potato wedges?
The total time required to make Chimichurri Beef Sando with baby potato wedges is between 40 and 60 minutes.
How many servings does Chimichurri Beef Sando provide?
4 servings
What are the main ingredients in Chimichurri Beef Sando?
Almonds, Baby Potatoes, Beef, Beef Strips, Chimi-mayo, Cucumber, Danish-style Feta, Fresh Parsley, Sourdough Baguette/s, Sourdough Baguettes
What is the nutritional information of Chimichurri Beef Sando?
Calories: 1140, Carbs: 124 grams, Fat: grams, Protein: 62.7 grams, Sugar: 18.2 grams, Salt: 1648 grams
How do I prepare Chimichurri Beef Sando?
TOASTY: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. DIG INTO DINNER: Plate up the loaded baguette/s alongside the crispy potatoes. LOAD IT UP: Fill the baguette/s with the dressed salad, the fried meat, and drizzle over the chimi-mayo. Cut in half before plating. SIMPLE SALAD: To a bowl, toss together the feta, cucumber, parsley, almonds, a drizzle of olive oil and seasoning. BROWNED BEEF: Return the pan to high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, add the beef strips to the pan along with a knob of butter. Cook until browned, 20-30 seconds (shifting occasionally). Remove from the pan, reserving any pan juices, and season. GOLDEN BAGUETTE: Halve the baguette/s and spread with butter or oil. Return the pan to medium heat. When hot, toast the baguette/s, cut-side down, until golden, 1-2 minutes. LET THE OVEN DO THE WORK: Preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Chimichurri Beef Sando?
Almonds, Baby Potatoes, Beef, Beef Strips, Chimi-mayo, Cucumber, Danish-style Feta, Fresh Parsley, Sourdough Baguette/s, Sourdough Baguettes
How many calories does Chimichurri Beef Sando have?
1140 calories
How much fat content does Chimichurri Beef Sando have?
grams
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