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BBQ SIRLOIN STEAK WITH CHIMICHURRI SAUCE

BBQ SIRLOIN STEAK WITH CHIMICHURRI SAUCE

Name: BBQ SIRLOIN STEAK WITH CHIMICHURRI SAUCE
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2-4
Cuisine: 1
Ingredients: 4 - Sirloin steaks; 1 - Olive oil; 1 - Black Pepper; 1 - Seasalt; 1 - red onion; 1 - red chilli; 1 - clove garlic; 1 - tablespoons fresh chopped parsley; 1 - fresh chopped coriander; 1 - fresh oregano; 1 - red wine vinegar; 1 - Olive Oil; 1 - anchovy paste or two whole anchovies; 1 - Black pepper

Prep

10 mins

Cook

25 mins

Serves

2-4

Ingredients

4 Sirloin steaks
Olive oil
Black Pepper
Seasalt

For the Chimichurri

Half red onion
1 red chilli
1 clove garlic
1,5 tablespoons fresh chopped parsley
1 tbsp fresh chopped coriander
Half tbsp fresh oregano
1 tbsp red wine vinegar
1 tbsp Olive Oil
2 tbsp anchovy paste or two whole anchovies
Black pepper

Ingredient Tips

HOT TIP

For best results always use red wine vinegar, not white, for your chimichurri.

Directions

List Steps

Step 1 of 5

Make the chimichurri by whizzing up all the ingredients together in a blender. Put in a bowl and cover.

Bring the steaks to room temperature and rub them all over with olive oil, seasalt and black pepper.

Put the steaks onto a hot grill, cover with the lid and cook for around 3-5 mins on each side. Check with a meat thermometer for the desired result: 3 to 5 minutes will give you medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).

Allow the steaks to rest for 10 minutes, slice and serve with the chimichurri on top.

Best served with chips!

Hot Tip

Beefsteak Club MALBEC - A match made in meaty heaven when paired with beef. The soft tannins and juicy fruit flavours perfectly complement a tomahawk or rib-eye steak served with a traditional Argentinian chimichurri sauce. Also great with flavoursome ste

Tags:

steak

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