Everyone loves a steak sandwich. Use grass fed beef for that lovely clean flavour (and because it's healthier for you and makes happier cows), and I love the hanger for this recipe because it's so packed with flavour. I developed this recipe for Cape Grim beef, which I'm lucky to have stocked at my local butcher. I know, I know, the chimichurri is not traditional, and I've completely overhauled it actually, but it's the most aromatic, punchy, delicious sauce and I'm calling it this because we're in the right ballpark then. I have a jar in the fridge most of the time, it lasts a few days - and it's a great way to use up any herbs before they deflate and shrivel in your fridge. 

600g Cape Grim hanger steak
3 tsp extra virgin olive oil
Sea salt & freshly ground black pepper
1/4 cup Japanese mayonnaise
2 tbsp fresh lemon juice
1/4 tsp smoked paprika
8 slices sourdough, toasted
1 cup baby rocket or 6 baby cos leaves

chimichurri

1/2 cup red wine vinegar
1 tsp salt
3 garlic cloves, minced
1 golden shallot, finely chopped
1 bird’s eye chilli
1 bunch coriander, leaves, stalks and roots finely chopped
1/2 bunch flat-leaf parsley, finely chopped
2 sprigs fresh oregano
1/2 cup extra virgin olive oil

1. For the chimichurri, combine all ingredients in a bowl and whisk with a fork. Set aside and refrigerate for at least one hour and up to 24 hours.
2. Bring steak to room temperature, drizzle over oil to coat, then season. Heat a large, heavy-based frypan over a high heat. Add the steak and grill until it forms a brown crust on one side, about 2-3 minutes, then turn and cook the other side, about 2 minutes for rare. Transfer steak to a board and let rest 5 minutes.
3. Combine mayonnaise, lemon juice and paprika in a bowl and whisk lightly.
4. Make the sandwich. Thinly slice steak across the grain. Top half the bread slices with baby rocket or cos leaves, divide steak between the sandwiches, drizzle over chimichurri and spiced mayonnaise, then place final slices on top. Offer steak knives for cutting sandwiches in half.