Focaccia sandwich with beef and chimichurri sauce

Name: Focaccia sandwich with beef and chimichurri sauce
Prep time: 20 min
Yield: 2
Ingredients: 200 g beef steak; 1 tsp beef tallow; 1 tsp butter; fresh rosemary; 10 g parsley; 2 tbsp olive oil; jalapeño flakes; garlic granules; white pepper; 1 tsp apple cider vinegar; 200 g focaccia; 2 tbsp onion chutney; 1 tbsp parmesan; 1 tbsp mayonnaise; 4 slices hard cheese; 15 g rocket; 20 g pickled red onions

Vilgain Editors

20 min.

Comments

Are you craving a proper piece of meat but steak with fries won't cut it? Do you want something extra? Then make this fine‑tuned sandwich. It includes juicy steak made in beef tallow and butter, and delicious, crunchy focaccia. We added sweet onion chutney, homemade chimichurri sauce, melting cheese and creamy mayonnaise, too. The perfect treat after a long day, without compromise. 🥪

Shop ingredients

Beef Tallow – 300 ml – 100% pure Angus beef tallow for cooking, frying, or baking – with a high smoke point

£4.99

Organic Extra Virgin Olive Oil – 750 ml – cold‑pressed and made from a select variety of olives from a family farm in Greece

£14.99

Organic Garlic Granules – 85 g – intense aroma and sharp taste, from organic farming

Organic Apple Cider Vinegar – 500 ml – raw, unfiltered and unpasteurised, made from organic apples – relives bloating and supports gut health

£3.49

Chutney – 200 g – spicy with a pleasant sweetness, handmade Czech production in small batches

£6.49

Organic Linseed Oil Mayonnaise – 130 g – from pressed flaxseed oil, delicate taste and pure ingredients, free‑range egg yolks

£4.49

Nutrition (1 serving) 1 half of the sandwich, approx 250g

550 kcal
45 g carbohydrates
25 g fats
32 g protein

Per 2 portions

Meat:

200 g beef steak
1 tsp beef tallow
1 tsp butter
fresh rosemary

Chimichurri:

10 g parsley
2 tbsp olive oil
jalapeño flakes
garlic granules
white pepper
1 tsp apple cider vinegar

To plate:

200 g focaccia
2 tbsp onion chutney
1 tbsp parmesan
1 tbsp mayonnaise
4 slices hard cheese
15 g rocket
20 g pickled red onions

Instructions

Heat the beef tallow in a pan and sear the steak on both sides to form a crust. To finish, add some butter and fresh rosemary. Use a spoon to repeatedly baste the steak with the melted butter. Then remove it from the pan and leave it to rest (ideally, wrapped in foil) before slicing it thinly.
Prepare the chimichurri sauce in a small bowl. Mix chopped parsley, olive oil, a pinch of chilli, apple cider vinegar, garlic, and pepper. Mix thoroughly (we leave the amounts of seasoning up to you).
Slice the focaccia lenghtways. Spread the onion chutney over the bottom part, top with grated Parmigiano and the sliced steak. Spoon over the chimichurri.
Spread mayonnaise over the second half. Add your favourite mature cheese, rocket, and pickled red onion.
Combine the two parts and enjoy!