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Grilled steak with chimichurri, seared sirloin sliced and topped with a fresh garlic and herb sauce. Serves 4.
Finely chop the parsley and mix it with the oregano, minced 12 g garlic, red pepper flakes, the 30 ml vinegar, the 90 ml olive oil and a pinch of salt. Rest for 20 minutes so the flavours open up.
Pat the 600 g sirloin dry and season it well all over with the 5 g salt.
Sear in a very hot cast-iron pan over high heat for 3-4 minutes each side for medium-rare, to about 54°C inside.
Rest the steak for 5-8 minutes so the juices settle, then slice thinly against the grain.
Spoon the chimichurri generously over the sliced steak.
