Chimmichurri steak burger

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to 200•C, line oven tray with baking paper

Step 2

Thickly slice onion into rounds. Cut carrot into 1cm thick chips

Step 3

Spread onion and carrot on tray, drizzle with tsp of balsamic vinegar and olive oil. Season w/ salt and pepper. Roast for 18 minutes

Step 4

Heat chargrill pan over high heat. Drizzle steaks with 2 tsp olive oil and season w/ salt and pepper on both sides.

Step 5

Reduce the heat to medium-high and cook the steaks for 2-3 minutes each side for medium rare.

Step 6

Transfer the steaks to a heat proof dish and drizzle 2 tsp balsamic vinegar, scatter over the chimichurri mix. Turn to coat and let rest for 4 minutes.

Step 7

Halve the buns through the middle, grill cut side down for 1-2 minutes.

Step 8

Whisk 1 tsp balsamic vinegar and 2 tsp extra virgin olive oil in a bowl and season with salt and pepper.

Step 9

Toss the spinach and roasted carrot in the dressing.

Step 10

Thinly slice the steaks cutting against the grain.

Step 11

Spread aioli on buns then add steak, spinach, onion and carrot to the burger.