Steak, Fries& Chimichurri Ciabatta

Preheat the oven to 425°F (425°F). Toss the cut potatoes with 1 tbsp olive oil, salt, and black pepper, spread them in a single layer on a baking sheet, and roast for 25–30 minutes, turning halfway through, until golden and crispy.

While the fries are roasting, heat a grill pan or skillet over high heat. Season the sirloin steaks with salt and pepper, then sear each side for 4–5 minutes for medium‑rare (adjust time for desired doneness). Remove from heat and let rest for 5 minutes before slicing thinly against the grain.

Prepare the chimichurri sauce: in a bowl whisk together 1 tbsp olive oil, 2 tbsp chopped fresh parsley, 1 clove minced garlic, 1 tsp dried oregano, 1 tsp red pepper flakes, 2 tbsp red wine vinegar, and a pinch of salt until emulsified.

Slice the ciabatta loaf horizontally and spread a generous layer of chimichurri on each half.

Layer the sliced steak on the bottom half of the ciabatta, then add a handful of hot fries.

Top with the remaining ciabatta half, press lightly, and serve immediately while everything is warm.

Optional: garnish with extra parsley or a drizzle of extra chimichurri for added flavor.