Steak with chimichurri
Sirloin steaks seared over high heat to a dark crust and served sliced with a sharp, garlicky parsley and oregano sauce from Argentina.
Method
- 1
Chop the parsley finely by hand and put it in a bowl. A food processor bruises it into a paste.
- 2
Add the garlic, oregano, chilli flakes and salt.
- 3
Stir in the vinegar and hot water, then the olive oil.
- 4
Leave the chimichurri at room temperature so the flavours blend, and take the steaks out of the fridge at the same time.
- 5
Pat the steaks dry and season them generously with flaky salt.
- 6
Heat the pan over high heat until it is smoking hot.
- 7
Rub the steaks with the oil and cook, two at a time, without moving them until a dark crust forms.
- 8
Turn them and cook until the centre reaches 52°C for medium-rare.
- 9
Cook the remaining steaks the same way.
- 10
Rest the steaks on a board.
- 11
Slice across the grain, season with black pepper and spoon the chimichurri over the top.
Notes
- For medium, cook to 57°C in the centre. The temperature rises a few degrees more as the steak rests.
- Skirt or flank steak is also traditional. It is thinner, so give it 2 to 3 minutes per side and slice it thinly across the grain.
- Chimichurri keeps for 3 days in the fridge. Bring it back to room temperature, as the oil sets when cold.
Equipment
Sharp knife, Mixing bowl, Heavy ridged grill pan or cast-iron pan, Tongs, Meat thermometer, Board