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Chimichurri Drizzled Sirloin Steaks

Chimichurri Drizzled Sirloin Steaks

Starter | with Crispy Onions
4.0(23)
Recipe Development Team
Recipe Development TeamUpdated on April 02, 2026
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Calories
: 
550 kcal
Protein
: 
38.9g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Cereals containing gluten
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

21 Day Aged British Sirloin Steaks

1 unit(s)

Garlic Clove

1 bunch(es)

Coriander

1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Red Chilli

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

Not included in your delivery

2 tbsp

Olive Oil for the Chimichurri

Energy (kJ)2301 kJ
Energy (kcal)550 kcal
Fat35.4 g
of which saturates13.2 g
Carbohydrate4.6 g
of which sugars1.4 g
Dietary Fibre1 g
Protein38.9 g
Salt0.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Garlic Press
•Bowl
•Large Frying Pan

Instructions

PDF
Prep Time
1

a) Remove the steaks from your fridge to allow them to come up to room temperature. 

b) Peel and grate the garlic (or use a garlic press). 

c) Finely chop the coriander and parsley (stalks and all). 

d) Halve the chilli lengthways, deseed, then finely chop (prepare less if you'd prefer things milder).

Make the Chimmichurri
2

a) In a small bowl, combine the garlic, parsley, coriander, chilli, red wine vinegar and olive oil for the chimichurri (see pantry for amount). 

b) Season with salt and pepper and mix until combined.

c) Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. 

Fry the Steaks and Serve
3

a) Once the oil is hot, lay the steaks into the pan and fry until browned, 1 min on each side. Lower the heat slightly and cook for another 1-2 mins on each side if you want them medium-rare. TIP: Cook for 1-2 mins more if you like it more well done.

b) Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. It's safe to eat when browned on the outside.

c) Once rested, slice the steaks into 1cm wide slices and lay onto your serving platter.

d) Spoon the chimichurri over your steak slices, then sprinkle over the crispy onions to finish.

Enjoy!

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