Taste this gorgeous recipe for yourself!
Sirloin is a very versatile cut of meat and has more flavour than fillet. Chimichurri sauce is a vibrant green Argentinean sauce made with fresh herbs. It makes a great accompaniment for the sirloin, and also works well with lamb or chicken. I use garlic confit in this recipe for its soft, mellow flavour.... Read more.
To make the chimichurri sauce, place the herbs, cumin, garlic confit, golden shallot and olive oil in a food processor and blend until combined. Add the red wine vinegar just prior to serving.
Preheat the barbecue to its hottest setting or place a chargrill pan over high heat.
Season the steaks with salt and pepper and brush with a little olive oil, then grill for about 3 minutes on each side, turning
Only once. Remove the steaks, cover loosely with foil and rest for 10 minutes.
Slice the steaks and serve with the chimichurri sauce.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Bake the cloves in their skins in an ovenproof dish of extra virgin olive oil for approximately 20 minutes at 150ºC until they are soft.
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