Recipe: Carlos Rebello, Ember | Photography Vicki Ravlich-Horan
1kg sirloin steak
½ cup chimichurri from the recipe
butter to cook
4 tbsp curly parsley
2 tbsp fresh oregano
2 tbsp coriander
2 cloves garlic
1 small red chilli
juice 2 lemons
100ml extra virgin olive oil
sea salt to taste
Start by making the chimichurri. Finely chop the herbs, de-seed and finely chop the chilli and finely chop the garlic. Mix all chopped ingredients together and add lemon juice, olive oil and sea salt to taste. Let the flavours infuse for at least 1 hour.
Trim the sirloin removing all fat and sinew. Cut the meat into thick strips (about 3cm by 1cm).
Marinate with the chimichurri and cover with cling film for at least 3 hours (preferably 24 hours).
On a hot pan add butter and once it’s melted and bubbling add the steak for 2 minutes on each side for a medium rare cook.
Once sirloin is cooked place on a nice plate and finish it with sea salt and lots of the fresh chimichurri all over it.