Name: Pintxo-style chopped steak sandwiches
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 1 small ciabatta loaf (150gm), halved; 2 tbsp extra-virgin olive oil; 1 tbsp each coriander and cumin seeds, toasted, coarsely chopped; ½ tsp allspice; 1 tbsp sweet paprika; 400 gm chuck steak, trimmed, finely chopped; 1 small red onion, finely chopped; 2 garlic cloves, crushed; 3 pickled guindilla peppers (see note), chopped, plus extra to serve; 60 gm rocket, coarsely chopped; 80 gm aïoli

Pintxo-style chopped steak sandwiches

A speedy steak snack that'll transport you to a Spanish wine bar at first bite.

Spanish-style chopped steak open sandwich recipe — Photo: Alicia Taylor

Serves 2

Prep

10M

Cook

10M

Total

20M

Skip to Recipe

Ingredients

1 small ciabatta loaf (150gm), halved

2 tbsp extra-virgin olive oil

1 tbsp each coriander and cumin seeds, toasted, coarsely chopped

½ tsp allspice

1 tbsp sweet paprika

400 gm chuck steak, trimmed, finely chopped

1 small red onion, finely chopped

2 garlic cloves, crushed

3 pickled guindilla peppers (see note), chopped, plus extra to serve

60 gm rocket, coarsely chopped

80 gm aïoli

Method

Heat a large frying pan over high heat. Brush cut side of bread with oil and cook, cut-side down until golden (1 minute); remove and set aside.

Place spices, steak, onion, and garlic in a bowl. Season to taste and mix well to combine.

Heat remaining oil in a large frying pan over high heat. Add steak mixture; cook, stirring occasionally, until beef is charred and onions start to caramelise (6 minutes).

Spread ciabatta with aïoli. Top with beef, pickled guindilla peppers, and rocket. Serve with extra pickled guindilla peppers on the side.

Pickled guindilla peppers are available from specialty food shops.
Notes

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

Linkedin Instagram

Styling by Steve Pearce

Ingredients

Method

Related stories