Chimichurri Sirloin Steak Side Dish
Sharing Dish | with Crispy Onions
Cosy up this autumn with dishes designed to warm you up from the inside out. These succulent sirloin steaks drizzled in fragrant chimichurri sauce are a deliciously comforting addition to mealtimes.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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)
Not included in your delivery
2 tbsp
Olive Oil for the Chimichurri
Utensils
Instructions
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).
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.
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!
