Picanha rump steak ciabatta with chimichurri and spicy corn

12 INGREDIENTS • 5 STEPS • 30MIN

Picanha rump steak ciabatta with chimichurri and spicy corn

Recipe

5.0

1 rating
A steak sandwich – but not as you know it. Succulent British picanha steak and zingy dressing in a fluffy ciabatta roll, served with supercharged charred corn.
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A steak sandwich – but not as you know it. Succulent British picanha steak and zingy dressing in a fluffy ciabatta roll, served with supercharged charred corn.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

30MIN

Total time

Ingredients

Servings
4
For the steaks
1 pack
(488 g)
picanha steak kebab
1/2 tsp
paprika
1/2 tsp
ground cumin
1/2 tsp
ground coriander
For the corn
3 tbsp
M&S Collection Farmhouse British butter
1 tbsp
M&S fajita seasoning
4
sweet corn on the cob
30 g
coriander, chopped
50 g
feta cheese, crumbled
To serve
2 tbsp
M&S classic mayonnaise
4
M&S ciabatta rolls
50 g
rocket

Nutrition per serving

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Calories
931kcal
Fat
40.1 g
Saturates
15.6 g
Sugars
8.3 g
Salt
1441.0 mg
Love This Recipe?
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Picanha rump steak ciabatta with chimichurri and spicy corn
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Remove the steaks (1 pack) from the fridge an hour before you intend to serve them. If using a charcoal barbecue, preheat the grill.
step 2
To prepare the corn on the cob, melt the butter (3 tbsp) in a pan or microwave, then stir in the fajita seasoning (1 tbsp). Coat each corn on the cob (4) in the spiced butter, then grill until tender. Top with the coriander (30 g) and feta (50 g).
step 3
Pat the steaks dry with kitchen paper. Mix the paprika (1/2 tsp), cumin (1/2 tsp) and coriander (1/2 tsp) with 2 tbsp olive oil and season with salt and pepper. Rub the spicy oil on both sides of each steak to coat. Cook both steaks on the barbecue on each side, until lightly charred and cooked to your liking. Set aside.
step 4
Drizzle the ciabatta (4) halves with oil and toast on the grill until golden. Slice the steak on the diagonal into strips.
step 5
Spread some mayonnaise (2 tbsp) onto the base of each ciabatta, then layer on the steak, the rocket (50 g) and a generous drizzle of the chimichurri from the steak pack, then the other ciabatta halves. Serve the sandwiches along with the spicy corn.
step 5 Spread some mayonnaise (2 tbsp) onto the base of each ciabatta, then layer on the steak, the rocket (50 g) and a generous drizzle of the chimichurri from the steak pack, then the other ciabatta halves. Serve the sandwiches along with the spicy corn.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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