A quality succulent steak drizzled in spicy Chimichurri glory.
Aged Sirloin Steak with Chimichurri By Mike Reid
200g Aged Sirloin Steak
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.