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Sirloin Steak with Chimichurri

Sirloin Steak with Chimichurri

This fresh, tangy salsa elevates a perfectly cooked steak, adding a vibrant twist to a weekly favourite.

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10 minutesPrep Time
10 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings
4 Sirloin Steaks
4 Tablespoons of Extra Virgin Olive Oil
1 1/2 Tablespoons of Parsley, chopped
Curly Parsley Bunch
1 Tablespoon of Coriander, chopped
Coriander Bunch
1 1/2 Tablespoon of Basil, chopped
Basil Bunch
2 Garlic Cloves, crushed
Garlic Bulb
Garlic Bulb70g
$2.30
avg
ea
1 Teaspoon of Dried Oreganio
1/4 Red Onion, chopped
Red Onion
Red Onion200g
$1.18
avg
ea
1/2 Long Red Chilli, deseeded and chopped (optional)
1 Tablespoon of Red Wine Vinegar
1/2 Teaspoon of Salt
Saxa Cooking Salt

Directions

  1. To make the chimichurri, in a small bowl add the parsley, coriander, basil, oregano garlic, red onion, red wine vinegar, salt and chilli (if using). Stir to combine. Set aside until ready to use.
  2. Preheat the chargrill.
  3. Season steaks with salt and pepper and place on the chargrill for 2-3 minutes on each side for medium.
  4. Remove from the grill and let it rest before cutting and serving with the chimichurri.