Beef Rump Tail Chimichurri Sandwich with Chimichurri Sauce, Hollandaise, Beer-Battered Onion Rings and Watercress on sourdough bread

Instructions:

Prepare the beer-battered onion rings, heat oil in a deep fryer or large pot to 350°F (175°C). In a bowl, whisk together the flour, beer, baking powder, salt, and pepper until smooth.
Dip each onion ring into the batter, allowing any excess to drip off. Fry the onion rings in batches until golden brown and crispy, about 2-3 minutes per side.
Remove with a slotted spoon and drain on paper towels. Season with a bit more salt while still hot.

Preheat your grill or grill pan to medium-high heat. Grill the Birtwistles Beef Rump Tail Chimichurri Flavours, typically about 4-5 minutes per side, until cooked to your desired result. Let the meat rest for a few minutes, then slice thinly.

Butter one side of each slice of sourdough bread. Toast the bread in a skillet or on the grill until golden brown and crispy.

Spread 1 tablespoon of chimichurri sauce on the unbuttered side of 4 slices of sourdough bread. Layer the sliced beef rump tail on top of the chimichurri sauce.
Drizzle 1 tablespoon of hollandaise sauce over the beef. Add a few beer-battered onion rings on top of the hollandaise sauce.
Place a handful of watercress on top of the onion rings. Top with the remaining slices of sourdough bread, buttered side up.

Cut the sandwiches in half and serve immediately, with extra chimichurri and hollandaise sauce on the side if desired.

Enjoy your flavourful and hearty beef rump tail chimichurri sandwich!