Prep: 20 minutes | Cook: 15 minutes | Makes: 6-8
INGREDIENTS:
FOR THE CHIMICHURRI SAUCE:
- 2–3 long red chilies, finely chopped
- 10–12 garlic cloves, finely chopped
- 2 large handfuls finely chopped parsley
- 4 heaped tsp dried oregano
- 2 tsp sea salt flakes
- 5 tbsp red wine vinegar
- 4–5 tbsp extra virgin olive oil
FOR THE BARBECUED SIRLOIN:
- 2kg/4½lb well-hung boneless beef sirloin
- Sea salt flakes and freshly ground black pepper
INSTRUCTIONS:
- To make the chimichurri, combine chopped red chilies, garlic, parsley, oregano, sea salt, vinegar, and extra virgin olive oil in a mixing bowl.
- Preheat the grill or barbecue to high heat.
- Season sirloin with salt and pepper, pressing seasoning into meat.
- Grill sirloin for 7-8 minutes on each side, aiming for medium-rare.
- Remove and let it rest for 5 minutes.
- Slice sirloin against the grain into thick slices.
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Serve with generous spoonfuls of chimichurri sauce.
NUTRITION:
Calories: 500 | Protein: 45g | Carbohydrates: 4g | Fat: 35g | Fiber: 1g
CHEF'S KNIFE TIP:
When finely chopping the garlic cloves and parsley for the chimichurri sauce, use a sharp chef's knife to ensure clean cuts and prevent bruising or crushing of the herbs. This helps maintain the vibrant color and fresh flavor of the sauce. Additionally, when slicing the rested sirloin against the grain, use a sharp chef's knife to achieve clean, uniform slices for optimal tenderness and presentation.