Main Courses

South American Beef Steak with Chimichurri Salsa

SERVES 6

I love the flavours in this salsa. This is a great dish cooked on a barbeque, but it can also be cooked on the hob too. It is delicious served with avocado, orange and watercress salad.

6 sirloin steaks about 1cm thick


Marinade
6 cloves of garlic, finely chopped
1 red chilli, seeded and finely chopped
Juice of 1 orange
Juice of 1 lemon
2 tbsp chopped parsley
100ml olive oil


Chimichurri Salsa - makes about 250ml
1 clove of garlic, finely chopped
1tbsp finely chopped red onion or spring onion
1tbsp white wine vinegar
1 pinch of dried chilli flakes
2tbsp chopped coriander. Leaves and stalks
2tbsp chopped parsley
Juice of ½ a lime
100ml olive oil

Using a sharp knife score the steaks 1mm deep in a criss-cross pattern. Combine the ingredients for the marinade in a shallow dish or plastic bag, add the beef and toss in the marinade. Then place in the fridge for at least 1 hour (or up to about 8 hours)

For the Chimichurri Salsa combine all the ingredients in a bowl and season to taste with salt and pepper.

Heat a grill pan, frying pan or your barbeque and when very hot remove the beef from the marinade and cook the steaks for about 3-4 minutes on each side (this maybe enough if they are just 1cm thick) or longer, depending on your taste.

Transfer to serving plates, drizzle with the Chimichurri salsa, with more in a bowl on the side and serve with Avocado, Orange and Watercress Salad.