South American Steak & Provolone Panini

• 1 Speedibake Panini Lunch Roll, sliced
• 120g beef rump or sirloin steak
• 2 slices provolone cheese (or Swiss/aged cheddar)
• ¼ cup rocket leaves
• ¼ small red capsicum, roasted and sliced
• Salt and black pepper, to taste
• Olive oil, for cooking

Chimichurri sauce

• 1 tbsp finely chopped flat-leaf parsley
• 1 tsp finely chopped fresh oregano (or ¼ tsp dried)
• 1 small garlic clove, minced
• ½ tsp red wine vinegar
• 1 tbsp olive oil
• Pinch of chilli flakes (optional)
• Salt and pepper, to taste

1. Make chimichurri: In a small bowl, mix parsley, oregano, garlic, vinegar, olive oil, chilli flakes, salt, and pepper. Stir and set aside to let flavours develop.

2. Cook steak: Season steak with salt and pepper. Heat a grill or frying pan over high heat with a little olive oil. Cook steak for 2–3 minutes per side (for medium), or to your liking. Rest for 5 minutes, then slice thinly against the grain.

3. Assemble panini: Layer bottom half of roll with provolone, sliced steak, roasted capsicum, rocket, and a spoonful of chimichurri. Close with top half.

4. Toast: Cook in a sandwich press or hot pan (weighted with a second pan) for 2–3 minutes until bread is golden and cheese melted. Serve immediately.