Sirloin Steak with Fresh Herb Chimichurri

Good steak. Fresh herbs. Great mood.

Serves: 4

Ingredients:

For the steak:

  • 4 × 250 g sirloin steaks
  • 60 g butter
  • 4 sprigs thyme
  • 4 garlic cloves, lightly crushed

For the chimichurri:

  • 30 g fresh coriander, finely chopped
  • 30 g fresh parsley, finely chopped
  • 20 g baby spinach, finely chopped
  • 2 garlic cloves, finely chopped
  • Finely grated zest of 1 lemon
  • 2–3 tbsp fresh lemon juice, to taste

Pantry additions:

  • 1 tbsp neutral cooking oil
  • 100 ml olive oil
  • Salt and freshly ground black pepper, to taste

How To Make Sirloin Steak with Fresh Herb Chimichurri

  1. Make the chimichurri: Combine the coriander, parsley, spinach, chopped garlic and lemon zest. Stir in the olive oil and 2 tablespoons lemon juice. Season, taste and add more lemon juice if needed. Set aside while you cook the steaks.
  2. Prepare the steaks: Pat the steaks dry with kitchen paper and season with salt and black pepper.
  3. Sear: Heat a heavy-based frying pan over high heat. Add the cooking oil and sear the steaks in batches for approximately 2–3 minutes per side, depending on their thickness. Use tongs to sear the fat edge.
  4. Baste: Reduce the heat to medium. Divide the butter, thyme and crushed garlic between batches. Once the butter foams, tilt the pan carefully and spoon it over the steaks. Continue cooking to your preferred doneness.
  5. Rest: Transfer the steaks to a clean board or plate and rest for 5 minutes.
  6. Serve: Slice across the grain and spoon over the fresh herb chimichurri. Cut the remaining lemon into wedges and serve alongside.