Irish sirloin steak with tomato salad and chimichurri sauce


This recipe serves 4 people as a main course


Chimichurri sauce

Tomato salad


Before cooking steak, make sure to leave out of fridge for 30 minutes to allow meat to come to room temperature. 


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


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  


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

Chef's Tips

  1. When ready to serve, slice the beef and put on top of the tomato salad.
  2. Spoon the chimichurri over the salad and beef

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