Sirloin steak with chimichurri

Name: Sirloin steak with chimichurri
Total time: 25 min
Cuisine: Argentinian
Ingredients: 2 sirloin steaks, about 225g each; 1 tbsp olive oil; 30g fresh flat leaf parsley, very finely chopped; 2 garlic cloves, finely chopped; 3 tbsp red wine vinegar; 5 tbsp olive oil; 1 tsp dried oregano; 0.5 tsp chilli flakes; 200g tenderstem broccoli

Pan seared sirloin with a sharp parsley, garlic and red wine vinegar sauce that cuts through the rich beef.

Time25 min
LevelEasy
Costabout £5.50 a head

2 servings

Ingredients

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2sirloin steaksabout 225g each
1 tbspolive oil
30 gfresh flat leaf parsleyvery finely chopped
2garlic clovesfinely chopped
3 tbspred wine vinegar
5 tbspolive oil
1 tspdried oregano
½ tspchilli flakes
200 gtenderstem broccoli

Method

1
Take the steaks out of the fridge 20 minutes before cooking. Pat dry and season well.
20 min
2
Mix the parsley, garlic, vinegar, 5 tbsp oil, oregano and chilli flakes in a bowl. Season.
3
Heat the 1 tbsp oil in a heavy pan until smoking hot. Cook the steaks for 3 minutes each side for medium rare.
6 min
4
Rest the steaks on a board for 5 minutes.
5 min
5
Steam the broccoli for 4 minutes. Slice the steak and serve with the broccoli and chimichurri spooned over.
4 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.