"It's a banger."

Ingredients

• Beef loin
• Potatoes
• Parsley
• Oregano
• Wild garlic
• Chili pepper
  
• Wine vinegar
• Lime
  
• Baguette
• TOPIKA Intense
• Salt and pepper

Preparation method

1. Start by frying the fries. Peel the potatoes and cut them into julienne strips. Rinse the fries with cold water and pat them dry with a clean cloth. Heat a pan of oil to 180°C. Fry the fries in small batches until golden brown and crispy, this will take about 2-3 minutes. Remove them from the oil with a slotted spoon and let them drain on kitchen paper. Sprinkle with salt immediately.

2. Make the chimichurri.
   Finely chop the parsley, oregano and wild garlic. Finely chop the chili pepper and mix with salt, pepper, a dash of wine vinegar and the juice of half a lime. Add TOPIKÁ Intense olive oil and stir well. Let the chimichurri soak for a while so that the flavors can develop.

3. Prepare the steak. Season the beef sirloin with salt and pepper. Heat a grill pan or frying pan with a dash of oil and cook the steak for 2-3 minutes per side for medium-rare, or longer if desired. Remove the steak from the pan and let it rest for 5 minutes. Slice the steak thinly.
   

4. Prepare the baguette. Cut the baguette open and toast the inside briefly in a dry pan for extra crunch. Generously spread the bottom half with the chimichurri. Divide the steak slices over the bread and sprinkle the crispy fries over it for an extra crunch.

5. Serve the steak sandwich. Place the top of the baguette on top and cut into portions. Serve immediately and enjoy the perfect combination of juicy steak, fresh chimichurri and crispy fries.