Chimichurri Steak Sandwiches & Spicy Fries

Step 1: Prepare the Oven and Fries
Preheat the oven to its highest setting. Pour the sunflower oil into a baking tray and place it in the oven for 15 minutes to heat up. Once hot, reduce the temperature to 220°C/200°C fan/gas 8. Add the frozen fries to the hot oil, turning to coat them evenly. Cook for 20 minutes, then sprinkle with Cajun spice mix and return to the oven for an additional 15 minutes, or until golden and crispy.

Step 2: Make the Chipotle Mayo
In a bowl, combine the mayonnaise, chipotle chili paste, lime zest, and lime juice. Mix well until smooth and set aside.

Step 3: Prepare the Chimichurri-Style Sauce
In a blender or food processor, combine the banana shallot, red chili, garlic, sherry vinegar, parsley, coriander, and extra virgin olive oil. Blitz until smooth, then season to taste. Set aside.

Step 4: Cook the Steaks
Heat a griddle pan over high heat. Rub the steaks with salt (avoid adding pepper at this stage to prevent burning). Place the steaks in the hot pan and cook for 3 minutes on each side for medium doneness. Once cooked, remove from the pan, cover with foil, and let them rest for 10 minutes.

Step 5: Toast the Ciabatta Rolls
Halve the ciabatta rolls and toast them cut-side down in the same griddle pan used for the steaks until golden. Spread chipotle mayo on one half of each roll.

Step 6: Assemble the Sandwiches
Slice the rested steaks into strips. Divide the steak evenly between the toasted ciabatta rolls, drizzle with the chimichurri sauce, and add a handful of rocket. Serve the sandwiches alongside the spicy fries and any remaining chipotle mayo.