An Argentine classic, a juicy steak sandwich served with chimichurri and red pepper salsa.
Pre-heat a griddle pan, brush the steak with 1 tsp of the oil then sprinkle over 1 tsp of the Chimichurri Street Food Seasoning. Cook on the griddle for 4-5 minutes on each side, or until done to your liking. Remove from the pan and allow to rest for 4-5 minutes before slicing.
Meanwhile to make the red pepper salsa combine the red pepper, Parsley, red onion, vinegar and 1 tsp of the oil.
Combine the remaining Chimichurri Street Food Seasoning with the remaining 1 tbs oil and 2 tbs of water to make Chimichurri sauce.
Serve the sliced steak in baguettes, top with the red pepper salsa and the Chimichurri sauce and serve with a simple leaf salad.