1
StepDissolve the teaspoon of salt in the warm water and vinegar in a bowl, add the chilli flakes and oregano and leave for 10 minutes to soften and bloom.
Main Dishes
Grilled Steak with Chimichurri
Thick sirloin grilled over high heat and served with a loose, vinegary chimichurri made by hand, not in a blender. The sauce is coarse and green, heavy on parsley and garlic, and should taste too sharp on its own. Made an hour ahead it settles into the beef fat properly.
30 min
Prep: 15 / Cook: 15
4
servings
Medium
Difficulty
4.5
6 Ratings
Ingredients
- 1 kg beef sirloin steak
- 0 coarse salt
- 0 black pepper
For the chimichurri
- 1 bunch flat-leaf parsley
- 6 cloves garlic
- 1 tbsp dried oregano
- 1 tsp red chilli flake
- 60 ml red wine vinegar
- 150 ml olive oil
- 2 tbsp warm water
- 1 tsp salt
Preparation
6 Steps
2
StepChop the parsley leaves and fine stalks finely by hand and mince the garlic. Stir both into the vinegar with the olive oil. Leave at room temperature for at least an hour; it improves overnight.
3
StepTake the steaks out of the fridge, pat them dry, and season all over with coarse salt and pepper. Rest 40 minutes at room temperature until the surface looks dry and slightly tacky.
4
StepGet a charcoal grill or a cast-iron pan properly hot, until you cannot hold a hand over it for more than two seconds. Lay the steaks down and leave them alone for 4 minutes, until a dark crust releases cleanly.
5
StepTurn once and cook 4 more minutes for medium-rare on a 3 cm steak, or until the centre reads 52 C. Stand them on the fat edge for a minute to render it.
6
StepRest on a warm plate for 8 minutes, then slice against the grain and spoon the chimichurri over, along with any juices from the resting plate.
Chef's Tip
Chop the herbs with a knife; a food processor bruises the parsley and turns the sauce into a dull green paste. Salt the steaks 40 minutes before they hit the grill so the surface dries out and browns instead of steaming.
Comments (3)
salting 40 minutes ahead gave me the best crust i have had in a pan
is the sauce meant to taste this sharp on its own? mine felt very vinegary
yes, it should. on the beef fat it lands right. if it still bothers you, another 30 ml oil.
hand chopped versus blender is not a small difference, the colour alone