Sirloin Beef with a Chimichurri Sauce

Perfectly charred sirloin, finished with butter and tarragon served with a chimichurri sauce packed with herbs, chilli and garlic. Serve with a crisp lettuce salad, crouton shards, radish, mushrooms, and French dressing.

Ingredients

4 x 200g Sirloin beef steak
100g butter
1 oxo cube crumbled

Sauce

50ml red wine vinegar
1 green chilli
1 shallot, diced
2 cloves garlic
1 small bunch watercress
1 small bunch mint
1 small bunch of coriander
100ml olive oil
pinch dried oregano
1 tsp Dijon mustard
Salt and pepper

Salad

1 butterhead lettuce
1 little gem lettuce
Crouton shards
A few sprigs of Tarragon
Radish thinly sliced
Mushrooms thinly sliced
3 tbs French dressing

Method

Print Recipe

Heat the oven to 200C.

Put the steak on a tray lightly oil and season pop into a hot fry pan and cook for 2 minutes on each side until charred add the butter and a few sprigs of tarragon then pop into the oven for 5 minutes, rest.

Meanwhile pound all the ingredients for the sauce in a pestle and mortar mix with the vinegar and oil.

To serve rest the beef slice pop onto a platter with and spoon over the sauce, sit the salad on the side fill the lettuce leaves with the croutons tarragon mushrooms radish and French dressing.