An Argentinian classic. Bright and fresh chimichurri sauce transforms griddled beef into something absolutely delicioso. It’s easy too.

Prepare

less than 30 mins

Cook

less than 10 mins

Serve

Serves 2

Dietary

Dairy-free

Egg-free

Gluten-free

Nut-free

Ingredients

• 2 x 275g/9¾oz sirloin steaks, around 2cm/¾in thick, fat trimmed, room temperature
• 2 tsp rapeseed oil, plus extra for drizzling
• 1 tsp flaked sea salt

For the chimichurri sauce

• 1 small yellow pepper, seeds removed, roughly chopped
• 1 small red chilli, seeds removed
• ½ tsp dried flaked chillies
• 2 garlic cloves, peeled
• 20g/¾oz fresh parsley, including any tender stalks
• 10g/⅓oz each fresh basil, tarragon and chives
• 1 tbsp white wine vinegar
• 150ml/5fl oz rapeseed oil
• flaked sea salt and coarsely ground black pepper

Method

To make the chimichurri sauce, blend all the sauce ingredients in a powerful food processor until thoroughly combined. Alternatively, use a pestle and mortar.

Place a griddle pan over a high heat until very hot. Rub the oil into the steaks and season one side with salt.

Cook on the griddle, unseasoned side down, for 4 minutes. Flip and cook for 3 minutes on the other. Transfer to a board and leave to rest for 7 minutes.

Slice the steak thickly and arrange on two warmed plates. Spoon the chimichurri sauce over, drizzle with a little more oil and serve immediately.