Grilled Steak with Chimichurri Sauce
You can't go wrong with this classic combo!
- Small bunch mint
- Small bunch basil
- Small bunch parsley
- Small bunch chives
- 1 heaped teaspoon capers
- 1-2 green chillies
- 1 Lime, zest and juice
- Olive oil
- 2 good quality sirloin steaks
- If your meat is in the fridge, take it out, let it rest and come up to temperature. Meanwhile, pick the leaves of the herds and place on the board. Chop them all up roughly. Add the chillies and capers to the board, and chop these too. Zest the lime into the mix, and squeeze in the juice. Season and mix with a bit of olive oil.
- Drizzle olive oil onto both sides of the steaks and season all over. Get a griddle pan really hot and then cook the steak for a few minutes on each side, depending on how well done you like it. Once ready, take off the heat and place on the board to rest in the green sauce and the juices to mix with the herbs. After a few minutes mix all the sauce with the steak, loosening with more olive oil if needed. When the steak is well dressed, cut into strips and eat.