Beef Sirloin with a Chimichurri Sauce and Crispy Fried Vegetables

This steak with chimichurri and crispy vegetables recipe is colourful and really delicious. The sauce, made with chilli, coriander, oregano, mint, chilli red wine and shallots is really flavoursome!

Ingredients

For the steak:
  • 2 x 200g piece sirloin
  • ½ oxo beef cube
  • 25ml olive oil
  • 25g butter
  • Salt and pepper
For the crispy vegetables:
  • 250g self-raising flour
  • 250ml fizzy water
  • 1 pinch salt
  • 1 large onion, peeled and cut into thick rings
  • 200g broccoli, sliced
  • 200g cauliflower, sliced
For the sauce:
  • 50ml red wine vinegar
  • 1 green chilli
  • 1 shallot, diced
  • 1 small bunch coriander
  • 1 small bunch mint
  • 100ml olive oil
  • Pinch dried oregano
  • Salt and pepper

Vegetable oil for frying

Method

Pre heat the oven to 200C and a deep fat fryer to 180C.

Heat the oil in a non-stick frying pan over a medium to high heat and allow it to get very hot. Put the steak into the pan and cook for 2 minutes on each side. When the steak is charred add the butter and season. When the butter is melted, nappè the juices over the steak with a spoon. Crumble over thestock cube then allow to rest.

Move onto the veg. Whisk the flour and water together with the salt dip to make a batter. Coat the onion rings, broccoli and cauliflower pieces in the batter and fry until golden and crisp.

Meanwhile chop the chilli, shallot, and herbs for the sauce. Mix them with the vinegar and oil then season. (This can be done in a food processor.)

To serve, slice the beef and lay onto a platter with the crispy vegetables.Spoon over the sauce.

Ingredients

For the steak:
  • 2 x 200g piece sirloin
  • ½ oxo beef cube
  • 25ml olive oil
  • 25g butter
  • Salt and pepper
For the crispy vegetables:
  • 250g self-raising flour
  • 250ml fizzy water
  • 1 pinch salt
  • 1 large onion, peeled and cut into thick rings
  • 200g broccoli, sliced
  • 200g cauliflower, sliced
For the sauce:
  • 50ml red wine vinegar
  • 1 green chilli
  • 1 shallot, diced
  • 1 small bunch coriander
  • 1 small bunch mint
  • 100ml olive oil
  • Pinch dried oregano
  • Salt and pepper

Vegetable oil for frying

Method

Pre heat the oven to 200C and a deep fat fryer to 180C.

Heat the oil in a non-stick frying pan over a medium to high heat and allow it to get very hot. Put the steak into the pan and cook for 2 minutes on each side. When the steak is charred add the butter and season. When the butter is melted, nappè the juices over the steak with a spoon. Crumble over thestock cube then allow to rest.

Move onto the veg. Whisk the flour and water together with the salt dip to make a batter. Coat the onion rings, broccoli and cauliflower pieces in the batter and fry until golden and crisp.

Meanwhile chop the chilli, shallot, and herbs for the sauce. Mix them with the vinegar and oil then season. (This can be done in a food processor.)

To serve, slice the beef and lay onto a platter with the crispy vegetables.Spoon over the sauce.