Steak & Chimichurri Sandwiches

Method

1. 1
   Ideally take the steaks out of the fridge 30 minutes before cooking and season. When ready to cook, preheat the oven to 200°C, gas mark 6. Heat a griddle pan (or barbecue) over a high heat. Brush the steaks with 1/2 tbsp oil and griddle for 6-8 minutes, depending on their thickness, making sure they are browned all over and turning them every 1-2 minutes to get char marks on each side. Set aside to rest for 5 minutes. Meanwhile, heat the ciabattas according to pack instructions.
2. 2
   While the steaks are resting, toss the pepper with the remaining 1/2 tbsp oil, season and griddle for 4-5 minutes, turning regularly, until softened and charred.
3. 3
   Split open the ciabattas and spread the bases with the garlic aioli dip. Arrange the peppers on top. Slice the steak against the grain and lay over the peppers, then generously spoon over the chimichurri. Top with the rocket leaves, sandwich together and serve.