An Argentinian classic. Bright and fresh chimichurri sauce transforms griddled beef into something absolutely delicioso. It’s easy too.
For the chimichurri sauce
- 2 x 275g sirloin steaks, around 2cm/¾in thick, fat trimmed, room temperature
- 2 tsp rapeseed oil, plus extra for drizzling
- 1 tsp flaked sea salt
- 1 small yellow pepper, seeds removed, roughly chopped
- 1 small 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 wine vinegar
- 150ml rapeseed oil
- flaked sea salt and coarsely ground black pepper
- To make the chimichurri sauce, blend all the sauce ingredients in a powerful food processor until thoroughly combined. Alternatively, use a pestle and mortar.
- Place a griddle pan over a high heat until very hot. Rub the oil into the steaks and season one side with salt.
- Cook on the griddle, unseasoned side down, for 4 minutes. Flip and cook for 3 minutes on the other. Transfer to a board and leave to rest for 7 minutes.
- Slice the steak thickly and arrange on two warmed plates. Spoon the chimichurri sauce over, drizzle with a little more oil and serve immediately.