A quality succulent steak drizzled in spicy Chimichurri glory.

  • Serves: 1 person
  • Prep time: 10 minutes
  • Cooking time: 10 minutes
    • American
    • Gluten Free

    Aged Sirloin Steak with Chimichurri By Mike Reid

    Recipe Information

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    200g Aged Sirloin Steak

    Rapeseed Oil

    Sea Salt

    For the chimichurri sauce:

    1 Red Pepper, seeds removed, roughly chopped

    1 Red Chilli, seeds removed

    ½ tsp Dried Flaked Chillies

    2 Garlic Cloves, peeled

    20g Fresh Parsley, including any tender stalks

    10g each Fresh Basil, Tarragon and Chives

    1 tbsp White Vinegar

    300ml Olive Oil

    ½ bag Rocket

    15g Parmesan, grated


    Remove steak from the fridge at least 30 minutes before cooking.

    Light the barbecue and leave until the coals are glowing and grey.

    In the meantime, make the chimichurri sauce by blending all the sauce ingredients in a food processor until thoroughly combined. Alternatively, use a pestle and mortar.

    When the coals are ready, brush one side of the steak with a little rapeseed oil and place the brushed side down on the barbecue. Season with salt and grill for 3 minutes.

    Flip the steak over, add a light sprinkling of salt and continue grilling for a further 2 minutes.

    Allow to rest somewhere warm for 4 minutes and then enjoy with the chimichurri.

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