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Sirloin with chimichurri marinade Recipe | |
Argentinian Beef | |
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Ingredients:
1 cup (250ml) extra virgin olive oil2 Tbsp chopped thyme 2 Tbsp chopped oregano 2 Tbsp chopped flat-leaf parsley 1 Tbsp chopped rosemary 1 chipotle chilli in adobo sauce, chopped 1 Tbsp sweet Spanish paprika 3 cloves garlic, finely chopped 3 Tbsp red wine vinegar 1/2 tsp sea salt Freshly ground black pepper 1lb 50z (600g) top sirloin steak about 1 in (2.5cm) thick
Directions:
Heat the olive oil in a medium-sized saucepan until hot. Remove from the heat and set aside. Add the remaining ingredients, except for the steak, stir, and leave at room temperature to cool and infuse for 1 hour.Pour one quarter of this marinade into a dish and add the steak, turning several times to coat. Reserve the remaining marinade to serve with the cooked steak. Cover and refrigerate for 1 hour. Remove and leave at room temperature for 30 minutes. Preheat the grill or grill pan to very hot and cook the steak for 2 minutes on each side for medium-rare. Transfer the steak to a chopping board and loosely cover with foil. Allow it to rest for 5 minutes before thinly slicing across the grain. Serve with the reserved marinade. Serves 2
Chimichurri is a fresh herb-and-vinegar mixture used in Argentinean cuisine both for basting grilled meats and as a condiment. It's incredible with steak, as you will see!
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