Chimichurri Sirloin Steaks

Chimichurri is an herb-based condiment that is a culinary specialty of Argentina and Uruguay. It works perfectly with Steaks, but I like to make extra to jazz up chicken and fish during the week.⠀ ⠀ INGREDIENTS ⠀ ⠀ 4 sirloin steaks 2-3 cm thick⠀ ⠀ ⠀ Chimichuri sauce ⠀ ⠀ small pack coriander, finely chopped⠀ small pack flat-leaf parsley, chopped⠀ 2 garlic cloves crushed ⠀ 1 shallot finely diced⠀ 1 red chilli deseeded and finely chopped⠀ 5 tbsp extra virgin olive oil⠀ 1 tbsp Willy’s Cider Vinegar ⠀ Salt and pepper ⠀

METHOD⠀ To make the chimichuri, you can either blitz it in a bullet or processor, or you can chop everything extra fine. This keeps well in the fridge for up to 4 days. ⠀ ⠀ Take a teaspoon of chimichurri sauce and coat each steak, leave for 10 minutes. ⠀ I cooked mine on the BBQ, but they can be cooked on a high heat in a pan, for 2 minutes on each side, for rare, 3 minutes medium, 4 minutes well done. Leave them to rest, then slice and drizzle with more chimichurri. ⠀ ⠀ I served this with a rocket and Parmesan salad and hasselback potatoes. ⠀


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