Sirloin with Chimichurri Marinade
Pungent

Chimichurri is a fresh herb-and-vinegar mixture used in Argentinean cuisine both for basting grilled meats and as a condiment. It's incredible with steak, as you will see!

Serves 2

1 cup (250ml) extra virgin olive oil
2 tablespoons chopped thyme
2 tablespoons chopped oregano
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped rosemary
1 chipotle chilli in adobo sauce, chopped
1 tablespoon sweet Spanish paprika
3 cloves garlic, finely chopped
3 tablespoons red wine vinegar
1/2 teaspoon sea salt
Freshly ground black pepper
1lb 50z (600g) top sirloin steak about 1 in (2.5cm) thick

Heat the olive oil in a medium-sized saucepan until hot. Remove from the heat and set aside. Add the remaining ingredients, except for the steak, stir, and leave at room temperature to cool and infuse for 1 hour.

Pour one quarter of this marinade into a dish and add the steak, turning several times to coat. Reserve the remaining marinade to serve with the cooked steak. Cover and refrigerate for 1 hour. Remove and leave at room temperature for 30 minutes.

Preheat the grill or grill pan to very hot and cook the steak for 2 minutes on each side for medium-rare. Transfer the steak to a chopping board and loosely cover with foil. Allow it to rest for 5 minutes before thinly slicing across the grain.

Serve with the reserved marinade.

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