BBQ SIRLOIN STEAK WITH CHIMICHURRI SAUCE
Recipe

BBQ SIRLOIN STEAK WITH CHIMICHURRI SAUCE

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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

1
Make the chimichurri by whizzing up all the ingredients together in a blender. Put in a bowl and cover.
2
Bring the steaks to room temperature and rub them all over with olive oil, seasalt and black pepper.
3
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).
4
Allow the steaks to rest for 10 minutes, slice and serve with the chimichurri on top.
5
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 steak cuts like sirloin as well as smoked beef brisket or smash burgers with blue cheese.
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