Serve up a juicy grilled sirloin with a piquant South American sauce of parsley, oregano, garlic and chilli – and chips, of course
Prep:10 mins
Serves 2
small bunch parsley, roughly chopped½ tsp oregano, fresh or dried2 garlic cloves1 shallot, chopped½ tsp chilli flakes2 ½ tbsp olive oiljuice ½ lemon2 tsp red wine vinegar2 x 125g rib-eye or sirloin steaksfries and salad, to serve
STEP 1To make the chimichurri, blitz the parsley, oregano, garlic, shallot and chilli flakes in a food processor or chop very finely by hand. Add 2 tbsp of the olive oil, the lemon juice, vinegar and some seasoning, and pulse to combine everything to a saucy consistency.STEP 2Rub the remaining oil and a little seasoning into the steaks. Heat a griddle or frying pan and cook the steaks for 2-3 mins on each side or until done to your liking. Rest for a few mins, then spoon over the sauce and serve with fries and salad.
