Chimichurri Sirloin steak

INGREDIENTS

• 4 Galician sirloin steaks, weighing 10oz/280g each
• Salt flakes
• Freshly cracked pepper

For the Chimichurri sauce

• 2 cloves of garlic, finely chopped
• 1 banana shallot, finely chopped
• 1 small bunch of fresh coriander, finely chopped
• 1 small bunch of fresh flat-leaf parsley, finely chopped
• 2 tablespoons of fresh oregano, finely chopped
• 1 whole red chilli, seeds removed and finely chopped
• 5 tablespoon of extra virgin olive oil
• 2 tablespoons of white wine vinegar
• Sea salt to taste

METHOD

1. For the chimichurri sauce, combine all sauce ingredients in a bowl and season with salt to taste. The chimichurri sauce can be made in advance and refrigerated overnight. Make sure to bring the sauce to room temperature before serving.
2. For the steaks, ensure they are at room temperature before grilling. Preheat your BBQ on high. Grill the steaks for 2-3 minutes on each side, or until it has reached your preferred doneness.
3. Remove the steaks from the BBQ and let them rest for 5 minutes. Spoon the chimichurri sauce over the steaks. Serve with your favourite side dishes.