SIRLOIN WITH CHIMICHURRI MARINADE
Pungent
Chimichurri is a fresh herb-and-vinegar mixture used in Argentinean cuisine both for basting grilled meats and as a condiment. It's incredible with steak, as you will see!
Grill! by Pippa Cuthbert, Lindsay Cameron Wilson
Serves 2
• 1 cup (250ml) extra virgin olive oil
• 2 Tbsp chopped thyme
• 2 Tbsp chopped oregano
• 2 Tbsp chopped flat-leaf parsley
• 1 Tbsp chopped rosemary
• 1 chipotle chilli in adobo sauce, chopped
• 1 Tbsp sweet Spanish paprika
• 3 cloves garlic, finely chopped
• 3 Tbsp red wine vinegar
• 1/2 tsp sea salt
• Freshly ground black pepper
• 1 lb 50z (600g) top sirloin steak about 1 in (2.5cm) thick
Heat the olive oil in a medium-sized saucepan until hot. Remove from the heat and set aside. Add the remaining ingredients, except for the steak, stir, and leave at room temperature to cool and infuse for 1 hour.
Pour one quarter of this marinade into a dish and add the steak, turning several times to coat. Reserve the remaining marinade to serve with the cooked steak. Cover and refrigerate for 1 hour. Remove and leave at room temperature for 30 minutes.
Preheat the grill or grill pan to very hot and cook the steak for 2 minutes on each side for medium-rare. Transfer the steak to a chopping board and loosely cover with foil. Allow it to rest for 5 minutes before thinly slicing across the grain.
Serve with the reserved marinade.
Reprinted from Grill!. Copyright by Good Books (www.goodbks.com). Used by permission. All rights reserved.
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