Ingredients

1. 1-2 Glutafin White Baguettes
2. 1-2 steaks – rump or flat iron
3. 1 tbsp olive oil
4. Lambs lettuce or salad to serve

Chimichurri sauce

1. 50ml olive oil
2. 1 tbsp red wine vinegar
3. 2 handfuls parsley,finely chopped
4. 1 clove garlic, crushed 1 red chilli (finely chopped) or extra chilli if you prefer it a bit hotter!
5. ½ tsp dried oregano
6. ½ tsp salt
7. Pepper

Rustic coleslaw

1. 300g white cabbage – shredded
2. 150g red cabbage – shredded
3. 75g carrot grated on a box grater

Rustic coleslaw sauce

1. 60g mayonnaise
2. 2 tbsp Dijon mustard
3. 1 tbsp apple cider vinegar
4. ½ tsp sugar
5. 1 tsp black mustard seeds
6. Salt and pepper

Method

Chimichurri sauce

In a small bowl combine all the ingredients and leave for at least 10 minutes for the flavours to develop.

To assemble

Heat a griddle plan, halve the baguettes and toast on the pan.
Heat the oil on the pan, season and cook the steak to your taste.
Fill the baguette with lambs lettuce or salad and sliced steak then drizzle the chimichurri on top. Serve with the coleslaw on the side.

Rustic coleslaw

In a large bowl, mix all the sauce ingredients together.
Add the shredded vegetables a handful at a time and mix to coat in the mayonnaise.

Will keep for 2-3 days in the fridge. Not suitable for freezing.