Serves 6

• 6 x 200g sirloin steaks

For The Marinade

• 10g fresh rosemary
• ½ cup olive oil
• 2 garlic cloves, crushed
• juice of 2 lemons
• sea salt and black pepper

For The Chimichurri Sauce

• 2 garlic cloves, crushed
• 5 spring onions, chopped
• 20g coriander, chopped
• 10g parsley, chopped
• 10g oregano, chopped
• juice and zest of 1 lemon
• 1 tbsp apple cider vinegar
• ¾ cup olive oil
• sea salt and black pepper
• 6 rolls, toasted
• 2 tomatoes, sliced
• 50g baby spinach
• leaves
• potato wedges, to serve

1 Place steaks in a large shallow dish. Remove rosemary sprigs from the stalk and place in a bowl, add the remaining marinade ingredients and stir well to combine.
2 Pour marinade over steaks; leave for 30 min.
3 Braai or grill the steaks until done to your liking. Remove, allow to rest for 10 min before slicing.
4 For The Chimichurri Sauce Place all the ingredients in a blender and blend until fairly smooth.
5 To Assemble Sandwich Fill the toasted rolls with sliced tomatoes, sliced steak and a few spinach leaves, season and drizzle with sauce.

Text and image: Fairlady