The Berlin Steak Sandwich
Recipe

The Berlin Steak Sandwich

5.0
slices of flank steak in pita bread with Jack Daniel’s Honey BBQ Sauce and wild garlic chimichurri
Mail

Ingredients

1,8 kg
whole flank steak or alternatively a whole cut of prime bavette
2
whole pita breads with a diameter of approx. 25 cm
 
Eggert’s BBQ sauce with 2 cl Tennessee Honey Whiskey to taste
For the chimichurri
150 g
wild garlic
60 g
spring onions
40 g
parsley
2
small chillies
2
limes
 
salt
 
pepper
 
olive oil

Ingredient Tips

hot tip
A great alternative to a whole flank steak can be a cut of prime bavette.

Directions

1
Grill the meat until medium (approx. 53 degrees core temperature) or to your liking. Leave to rest for a short time and then cut into fine slices.
2
Roughly chop all the ingredients for the chimichurri and mix together.
3
Briefly grill the pita bread on both sides, then halve, open and fill with the BBQ sauce, meat and chimichurri – in that order.    
Hot Tip: This full-flavoured Beefsteak Club Malbec with savoury notes was developed with Braai culture in mind and is best enjoyed with classic South African dishes including boerewors sausages, braaibroodjies (barbecue sandwich) and soasties (South African kebabs). Also a good match with beef short ribs and marinated steak dishes.
Made This Recipe?