This recipe serves 4 people as a main course
Ingredients
- 2 x 400g sirloin steaks
- Olive oil
- Salt and pepper
- Knob of butter
Chimichurri sauce
- 1 bunch coriander chopped
- 1 bunch mint chopped
- 1 shallot finely chopped
- 2 chillies deseeded and chopped
- 1 small clove garlic
- 2 limes
- 3 table spoons olive oil
- Salt and pepper
Tomato salad
- 8 beef tomatoes sliced
- 4 stick celery, peeled and sliced
- I red onion, finely sliced
- 10 green olives, pitted and chopped
Method
Before cooking steak, make sure to leave out of fridge for 30 minutes to allow meat to come to room temperature.
Salad
Lay a serving plate out and drizzle with a little olive oil, season with salt and pepper. Thinly splice the tomatoes and arrange on the plate. Then add the sliced onion, olives and celery, drizzle with a little more olive oil, season with salt and pepper, set to one side
Chimichurri
Place the garlic into a pestle and mortar with a little salt and bash until puree. Add the oil and lime juice, then add the herbs, shallot and chilli, keep mixing until you have a sauce that will look like pesto
Steak
Choose a medium sized heavy based frying pan, pre-heat on stove until smoking hot. Oil and season the steaks before placing in the pan. Cook steaks on each side for 2 minutes, add in a knob of butter and baste the steaks for a further 1 minute on each side – this helps to enhance the flavour and colour.
Take steaks off heat and place on cooling tray for 10 minutes to rest
- Rare 3-4 minutes
- Medium rare 5-6 minutes
- Medium 6-8 minutes
- Well done about 10 minutes
Chef's Tips
- When ready to serve, slice the beef and put on top of the tomato salad.
- Spoon the chimichurri over the salad and beef
