Succulent Irish black angus sirloin steak with chimichurri sauce – The perfect steak dinner.
Irish Black Angus Sirloin Steak with Chimichurri
200g Irish Black Angus Sirloin Steak
For Chimichurri Sauce:
1 small Red 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 Vinegar
300ml Olive Oil
15g Parmesan, freshly grated
It’s important your steaks are removed from the fridge at least 30 minutes before cooking.
Light your bbq and leave the coals until they are glowing and grey.
Meanwhile to make the chimichurri sauce, blend all the sauce ingredients in a powerful food processor until thoroughly combined. Alternatively, use a pestle and mortar.
When the coals are ready, brush one side the of the steaks with a little rapeseed oil and place brushed side down on the grill.
Season the showing side generously 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 your chimichurri.