BBQ SIRLOIN STEAK WITH CHIMICHURRI SAUCE
For the Chimichurri
tablespoons fresh chopped parsley
fresh chopped coriander
red wine vinegar
anchovy paste or two whole anchovies
For best results always use red wine vinegar, not white, for your chimichurri.
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.
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 steak cuts like sirloin as well as smoked beef brisket or smash burgers with blue cheese.