Sirloin steak with chimichurri sauce, served with a baked potato and honey roasted parsnips and carrots as side.
Steak is one of my favourite meals to eat out. Steak isn’t difficult to cook, but it’s imperative you cook your piece of meat right, and not overcook it. Especially if it’s a fine cut of steak. Nobody likes a well done steak. Or do they? I have to have a good sauce with my steak. My usual favourite is a red wine and shallot, or sometimes a peppercorn sauce. I’m pushing the boat out tonight for a change.
What is chimichurri sauce?
Chimichurri sauce is a sauce that originates from Argentina / Uruguay. There are two different versions of this recipe, using red chillies or green chillies. I used red. Most recipes you will find Chilli, garlic, red wine vinegar, chopped parsley, and oregano in. To make chimichurris sauce you mix all of the ingredients with olive oil, and leave to marinate to create a beautiful tasting steak sauce.
I hadn’t tried this sauce until a few years ago when I went to a restaurant called Gaucho in Birmingham. I ordered the spiralized steak, with chimichurri sauce, and it was amazing. Thank you Gaucho – you inspired me to make my own version and move out of my comfort zone.
How to cook Sirloin steak properly:
How do you like your steak cooked?
- Blue – flash fried each side for 10 second each – Oooohhhh you’re hard!
- Rare – 1-2mins each side, for a bloody center
- Medium-rare 2 mins each side –
- Well done- Take your steak, put it in the bin, and don’t waste a fucking good piece of good beef again.
Everyone will have their own preference on how they like their steak cooked. For me, it’s medium, or medium rare. I’d rather have it undercooked than overcooked.
It ruins the piece of meat when I cant see any pink in it. A lot of high end restaurants will now recommend that you don’t have your steak cooked above medium. Most chef’s don’t like to ruin a good piece of meat by overcooking it! Me included.
For the main
- 2 Sirloin Steaks
- 2 tbsp honey
- 2 Parsnips
- 2 Carrots
- 2 Medium baking potatoes
- Sea salt and black pepper for seasoning
- 2 Tbsp olive oil
- Knob of butter
For the chimichurri sauce:
- 1/2 tsp of dried oregano
- 1/3 cup of fresh parsley finely chopped
- 1 red chilli - deseeded and finely chopped
- 2 tbsp red wine vinegar
- Pinch of sea salt
- To start with make the chiumichurri as this is best left for an hour for the flavours to start working. Mix all of the ingredients into a bowl, and leave to marinate for an hour.
- Place the jacket potato on a small piece of foil - enough to warp. Rub potatoes with olive oil, and season with salt and pepper. Bake for 45 mins to 1 hr
- Chop the carrots and parsnips. Add a drizzle of olive oil, honey, salt and pepper roast for 45 mins.
- When the food is around 20 mins from ready, start cooking the steak. Season with sea salt and pepper, and heat a knob of butter in a grill pan. Cook steaks on a medium-high heat and cook for a maximum of 3 minutes each side (for medium/rare). Cover, and leave for 10 minutes
- Slice the steak up, and cover with chimichurris sauce, and serve with baked potato, and roasted veg
Get the steaks out of the fridge around 30 minutes before cooking, and leave at room temperature room temperature
When the steaks are cooked, leave them to rest for 5 minutes.
Amount Per Serving: Calories: 978Total Fat: 49gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 144mgSodium: 1545mgCarbohydrates: 90gFiber: 11gSugar: 28gProtein: 47g
These guidlines are estimated by Nutritionix
Be sure to check out some of other recent posts below:
- Pork Stroganoff
- Sweet Potato, Spinach and Lentil Curry
- Strawberry, Mango, Peach & Banana smoothie bowl
- Tuna Steak with Chilli Oil and Greens
- Lemon Drizzle Cake
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Thanks for reading,