Steak Sandwich with Chimi Mayo

Steak sandwich, chimi mayo, shoestring potato.

1 large potato

Veg oil for frying

40g flat parsley

1 red chilli

1 shallot

4 garlic cloves

1 tbsp red wine vinegar

1 tsp dried oregano

2 egg yolks

200ml veg oil approx

Steak of your choice

Garlic

Thyme

Rosemary

Salt

Pepper

Ciabatta

1. Cut the potatoes into small matchsticks and wash them in cold water then dry well before frying in veg oil (175c) until golden should take about 5 mins

2. Add the parsley, chilli, garlic, shallot, red wine vinegar, salt, pepper and oregano to a blender with a 1/4 of the veg oil blend until smooth then add the yolks blend on slow and stream in the oil until your mayo emulsifies

3. Get your steaks up to room temp, rub with oil and season well with salt. Sear in a hot pan all over to form a crust add the butter, garlic, thyme and rosemary baste well and then rest for as long as you cooked it for.

4. Use the steak pan with the butter to toast your bread slices.

5. Add slices of steak to the sandwich drizzle over more butter from the pan add sea salt, the herby mayo and crispy potato

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