Steak Sandwich with Chimichurri.

[Yum]

^^That is what's written in my notebook next to this recipe cos it is YUM.

Steaks are right up there as one of my favs anyway, so are sandwiches, and the Chimichurri? Wow, fresh and spicy, its a simple addition that makes a whole new meal, and not just for this, I've stirred chimichurri leftovers into pasta, salads, cheese toasties, whatever you like!

Good news is you can easily adjust this recipe for your preferred spice level, be warned though if you keep it for a few days (if it lasts) the chilli will infuse and it will get hotter and hotter (mmmm yum)

note to self - I've been using cup measurements for this but must do a weight measurement next time, does anyone else find measuring anything other than flour in a cup a complete pain in the arse?

<<SPICE GUIDE>>

add the following amounts of chilli flakes for different spice levels, because you will be surprised at just how big a punch this baby can pack!

1/2 Tsp Warm - still has a kick but you can slather it on a sandwich without it being too offensive

1 Tsp Hot -I tend to use a Tsp, or slightly more if my mums not eating it (shes not such a heat fiend)

1 1/2 Tsp Hotter - again I use somewhere around 1- 1 1/2 tsp, its pretty spicy especially the second day but still delicious

2 Tsp Pretty damn warm - Sure its by no means unbareable, but I love the taste of the fresh herbs and if you add much more than this you start to lose that yummy flavour!!

Chimichurri

1/2 Cup Parsley
1/4 Cup Corriander (both before chopped - just press it in roughly, nobody's keeping score here!)
1-2 tsp chilli flakes (dependant on spice level)
1/4 Cup Olive Oil
1 Medium garlic clove
1 Tbsp Balsamic vinegar
1/2 Tsp Salt
1/2 Tsp Pepper

Chop up the fresh herbs and crush the garlic, mix the whole lot together and BOOM its THAT easy.

Slap on top of a steak sandwich and chow down, I usually use thin minute steaks and chop them up on a toasted panini, melt some cheese, fry some onions, whatever is your cup of tea