Recipe: Sirloin with Chimichurri Marinade (serves 2)

SIRLOIN WITH CHIMICHURRI MARINADE
"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!"


1 cup (250ml) extra virgin olive oil
2 Tbsp chopped thyme
2 Tbsp chopped oregano
2 Tbsp chopped flat-leaf parsley
1 Tbsp chopped rosemary
1 chipotle chilli in adobo sauce, chopped
1 Tbsp sweet Spanish paprika
3 cloves garlic, finely chopped
3 Tbsp red wine vinegar
1/2 tsp sea salt
Freshly ground black pepper
1lb 5oz (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. 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.

WHEN READY TO COOK:
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.

Makes 2 servings
Source: Grill! by Pippa Cuthbert and Lindsay Cameron Wilson