Sirloin Steak with Chimichurri Sauce Recipe
…a traditional Argentinean meal
If you haven’t noticed yet, I have a thing for platters as a meal presentation. I learned a lot of my hosting skills from my mother-in-law. She used to always place pans and bowls with food on the table so everyone can feel free to devour the food. That is something I always admired: the ability to make people feel comfortable with food. Building platters have become my modern way to do the same. Hopefully, a sharing platter makes people feel comfortable to eat every last piece food presented to them, and at the same time share a moment together that will stay imprinted in their minds.
I decided to make a platter of Sirloin steak with a classic Argentinean Chimichurri sauce. I like my Chimichurri to be chunky which is why I don’t use a food processor. I chose to add corn on the cob to the platter with garlic mayonnaise, but feel free to add whatever side dish you like to it. Remember that you can make a platter as easy or as difficult as you like, but it will always be impressive.
A classic Argentinean meal.
- 1.5 kg Sirloin steak
- 1 tbsp sea salt
- 1 tbsp fresh ground pepper
- 2 cloves garlic
- 2 tbsp olive oil
- 1 cube butter
- 5 cloves garlic
- 2 tbsp fresh oregano chopped
- 25 gr parsley chopped
- 120 ml extra-virgin olive oil
- 60 ml red wine vinegar
- 1 tsp sea salt fresh ground
- 1/4 tsp red pepper flakes
Season the steak with salt and pepper.
In a sizzling hot pan heat the olive oil and add the butter and let it melt. Place the steaks in the pan and cook the steak for 2 minutes on each side (or to your liking). Let the meat sit.
In the meantime, add the oregano, parsley, oil and vinegar in a pestle and mortar. Mince the garlic with a garlic press and add it to the mix. Grind the ingredients together and season with salt and red pepper flakes.
Cut the steak into pieces and serve with the sauce poured on top of it.