South american beef steak with chimichurri salsa

Method

1. Using a sharp knife score the steaks in a criss-cross pattern 1mm deep.

2. To make the marinade: combine the ingredients in a shallow dish or plastic bag.

3. Add the steaks and toss in the marinade. Place in the fridge for at least 1 hour and up to about 8 hours.

4. To make the chimichurri salsa: combine all the ingredients in a bowl and season to taste with salt and pepper.

5. Heat a grill pan, frying pan, or barbecue, until very hot.

6. Remove the steaks from the marinade and cook for about 3-4 minutes on each side, or longer depending on your taste.

7. To serve: transfer to serving plates and drizzle with the chimichurri salsa. Serve the remaining salsa in a bowl on the side.

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Ingredients

6 sirloin steaks, about 1cm thick

For the marinade

6 cloves garlic, finely chopped
1 red chilli, seeds removed and finely chopped
1 orange, juice only
1 lemon, juice only
2 tbsp chopped parsley
100ml Olive oil

For the chimichurri salsa

1 garlic clove, finely chopped
1 tbsp red onion, or spring onion finely chopped
1 tbsp white wine vinegar
pinch dried chilli flakes
2 tbsp chopped coriander, leaves and stalks
2 tbsp chopped parsley
1/2 lime, juice only
100ml Olive oil

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