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Sirloin steak with Chimichurri

  • 4 Serves
  • 10 minutes
  • 10 minutes

This fresh and tangy salsa will bring a beautifully cooked steak to life, adding a different twist to a weekly favourite.



4 Serves*
4 sirloin steaks
4 tbsp extra virgin olive oil
1 1/2 tbsp parsley, chopped
1 tbsp coriander, chopped
1 1/2 tbsp basil, chopped
2 garlic cloves, crushed
1 tsp dried oregano
1/4 red onion, chopped
1/2 long red chilli, deseeded and chopped (optional)
1 tbsp red wine vinegar
1/2 tsp salt
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed


  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.

Easy Swap

For a richer sauce, swap the olive oil with butter

Top Tips

Take the steaks out an hour before you want to cook it to allow meat to come to room temperature. This will produce a juicier and a more evenly cooked meat.

The chimichurri can be made ahead of time and refrigerated. The flavours are better developed when allowed to sit for longer.

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