Sirloin steak with chimichurri sauce
- 2 red chillies, de-seeded and finely chopped
- 2 cloves garlic, chopped
- 2 x 31g packs parsley, leaves only, chopped
- 1 medium red onion, finely chopped
- 2 tsp dried oregano
- 150ml red wine vinegar
- 125ml olive oil
- 4 tbsp lime juice
- 6 Butcher’s Selection Premium Beef Sirloin Steaks
To make the chimichurri sauce, mix the chillies, garlic, parsley, onion, oregano, vinegar, oil, lime juice plus seasoning in a bowl.
Cover and chill for at least 2 hours.
Barbecue the steaks on the hottest part of the grill until seared, then turn over and cook the other side. (Or cook in a pre-heated frying pan or griddle pan).
Leave to rest in a warm place for 5 mins.
Slice and serve with the sauce.