Argentine-style choripán steak sandwich with avocado crema
Ribeye and crispy chorizo are stacked inside crusty rolls with vibrant chimichurri and a silky avocado crema. Served alongside a charred corn and courgette salad with lime and coriander, it's a punchy, satisfying dish perfect for summer barbecues or an indulgent weekend.
Ingredients
Metric
Imperial
For the sandwich
- 1 tbsp of olive oil
- 2 200g ribeye steaks, or flat iron steaks
- 1 cooking chorizo, sliced lengthways
- 2 crusty bread rolls
- 1 small red onion, thinly sliced and covered in red wine vinegar
For the chimichurri
- 1/2 bunch of parsley, finely chopped
- 2 garlic cloves, finely chopped
- 1 red chilli, finely chopped
- 1 tsp dried oregano
- 2 tbsp of red wine vinegar
- 4 tbsp of olive oil
- salt to taste
For the avocado crema
- 1 avocado
- juice of half a lime
- 2 tbsp of sour cream, or yoghurt
- salt and pepper
For the corn and courgette salad
- 1 ear of corn, kernels cut off
- 1 small courgette, finely diced
- olive oil
- 1/2 lime, juiced
- 1 tbsp of chopped coriander
- salt to season
Method
Start by cooking the meat. Heat some olive oil in a pan. Sear the steak for 2 minutes per side, or until medium-rare (55°C). Let rest while preparing the other components
- 1 tbsp of olive oil
- 2 200g ribeye steaks, or flat iron steaks
Fry the chorizo in the same pan until crisp and cooked through
- 1 cooking chorizo, sliced lengthways
Next, mix together all the chimichurri ingredients, and season to taste, adjusting the salt, oil and vinegar as needed
- 1/2 bunch of parsley, finely chopped
- 2 garlic cloves, finely chopped
- 1 red chilli, finely chopped
- 1 tsp dried oregano
- 2 tbsp of red wine vinegar
- 4 tbsp of olive oil
- salt to taste
Blend all ingredients for the avocado crema until smooth. Chill until needed
- 1 avocado
- juice of half a lime
- 2 tbsp of sour cream, or yoghurt
- salt and pepper
For the salad, sauté the corn and courgette in olive oil until browned and tender. Toss with lime juice, coriander, and season with salt to taste
- 1 ear of corn, kernels cut off
- 1 small courgette, finely diced
- olive oil
- 1/2 lime, juiced
- 1 tbsp of chopped coriander
- salt to season
To assemble the sandwiches, split the rolls and layer with avocado crema, chorizo, steak, pickled onion and chimichurri
- 2 crusty bread rolls
- 1 small red onion, thinly sliced and covered in red wine vinegar
Serve with a mound of warm salad and extra chimichurri on the side
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