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  • 6 × 200 g sirloin steaks

  • salt and pepper

  • extra virgin olive oil, for brushing

  • Chimichurri sauce

  • ¼ bunch coriander, leaves picked

  • ½ bunch basil, leaves picked

  • ½ bunch flat-leaf parsley,

  • leaves picked

  • 1 teaspoon ground cumin

  • 5 cloves garlic confit (see above)

  • 1 golden shallot, peeled

  • 300 ml olive oil

  • 2 teaspoons red wine vinegar


  • 1.

    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.

  • 2.

    Preheat the barbecue to its hottest setting or place a chargrill pan over high heat.

  • 3.

    Season the steaks with salt and pepper and brush with a little olive oil, then grill for about 3 minutes on each side, turning

  • 4.

    Only once. Remove the steaks, cover loosely with foil and rest for 10 minutes.

  • 5.

    Slice the steaks and serve with the chimichurri sauce.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 1217kj
  • Fat Total 101g
  • Saturated Fat 26g
  • Protein 69g
  • Carbohydrate 6g
  • Sugar 1g
  • Sodium 1000mg

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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