I love this Sirloin Steak with Chimichurri Sauce Recipe! So tasty and great with fries, salad and corn on the cob!
Serves: 2 people
Prep Time: 15 mins
Cooking Time: 10 mins
Total Time: 25 mins
2x 10-12-oz sirloin steaks
Salt and freshly ground pepper, to taste
2 tbsp olive oil
A small bunch of fresh coriander leaves, roughly chopped
A small bunch of fresh parsley leaves, roughly chopped
1 shallot, finely chopped
Juice of 1/2 lemon
2 tsp white wine vinegar
2 clove garlic, minced or pressed through a garlic press
1/2 tsp chilli flakes
Start by preparing the steaks on a cutting board and slice them in half crosswise. Using your knife, round out the clean-cut edges so the sides look softer. Use paper towels to pat the steaks dry, then season all over with the salt and pepper.
Set aside for 15 to 30 minutes to bring the steaks to room temperature.
Meanwhile, make the chimichurri sauce by placing the coriander and parsley leaves, onion, lemon juice, vinegar, garlic, red pepper flakes, salt and pepper in the bowl of a food processor and pulse until roughly chopped.
Slowly pour in the olive oil and process until the chimichurri is semi-smooth, about 4 seconds and then transfer to a small bowl and set aside.
Heat a grill or grill pan over medium-high heat. Brush both sides of each steak with the oil, then cook, undisturbed, until marked, 3 to 5 minutes. Flip and cook until medium rare, about 3 to 5 more minutes or longer if you prefer them cooked more.
Transfer the steaks to plates and let them rest for 5 minutes and then serve with the chimichurri sauce and fries and salad.