Description
Today, I am going to show you how to cook the most beautiful sirloin steak with the easiest chimichurri sauce you’ll ever make. I will go over cooking times, different cuts you should use, the essential things you need to know about cooking steak and more. This recipe is gluten free, keto friendly and it takes about 20 minutes to make.
Ingredients
- ¾ ounces, weight Fresh Parsley
- ⅜ ounces, weight Fresh Basil
- ⅜ ounces, weight Fresh Mint
- ⅜ ounces, weight Fresh Oregano
- 1 clove Garlic, Peeled
- 1 pinch Red Pepper Flakes
- ½ teaspoons Salt
- ½ teaspoons Pepper
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Red Wine Vinegar
- 5 Tablespoons Olive Oil
- 2 Portions Of 1 Inch Sirloin Steaks
- 1 Tablespoon Of Light Oil With A High Smoke Point
- Extra Salt And Pepper For Seasoning
Preparation
– Put your parsley, basil, mint, oregano, garlic, red pepper flakes, pepper, salt, lemon juice, red wine vinegar and olive oil in a blender. Blitz until you have a sauce that is nearly pureed, but still has some texture.
– Make sure the steaks are patted dry. Season them well on both sides with salt and pepper.
– Pre-heat a frying pan over high heat for a 1-2 minutes, get it nice and hot before you start cooking the steak (make sure you turn your kitchen fans on).
– Once the pan is hot, add your oil and then carefully lay your steaks down in the pan. Cook the steak for approximately 4 minutes on each side for medium rare.
– Just before you remove your steaks from the pan, pick your steak up with a pair of tongs. Then hold the steak fat side down and just spend half a minute searing that fat.
– Transfer the steaks on a board or warm plate and let them rest for a couple of minutes. You can serve the steak whole, or slice it as I did, but make sure you don’t slice it too thin. Spoon some of the Chimichurri sauce on top and then serve.
