Barbecued Sirloin With Chimichurri Sauce
This recipe features a succulent boneless beef sirloin, barbecued to perfection and paired with a vibrant chimichurri sauce bursting with the flavors of red chillies, garlic, parsley, oregano, and more. The marinade infuses the beef with a rich depth of taste, while the grilling process ensures a juicy and tender result. Serve up thick slices of the barbecued beef, generously topped with the zesty chimichurri sauce, for a mouthwatering dish that will surely impress your guests.
— Constant Cookbook
Ingredients
- 2-3 long red chillies, seeds
- 10-12 garlic
- 2 large handfuls finely chopped curly-leaved parsley
- 4 heaped tsp dried oregano
- 2 tsp sea salt
- 5 tbsp red wine vinegar
- 4-5 tbsp extra virgin olive oil
- 5 tbsp cold water
- 1 x 2kg/4½lb well-hung boneless beef sirloin
- freshly ground black pepper
Instructions
- For the chimichurri sauce, place the chillies and garlic into a bowl. Add the remaining chimichurri sauce ingredients and 5 tablespoons of water and stir well until combined. Cover the bowl with a sheet of cling film, then set the mixture aside for 4â6 hours to allow the flavours to infuse, or preferably overnight.
- One and a half hours before serving the meal, light the barbecue outdoors and leave the coals to heat through for 1 hour. When the coals are white hot and the flames have died down, suspend a cooking rack 25cm/10in above the coals.
- Season the beef sirloin all over with salt flakes and pepper, then place the seasoned beef sirloin, fatty-side down, onto the cooking rack. (NB: Ideally, during cooking, the barbecue should be covered with a lid and the vents should be open.)
- Sear the fatty side of the sirloin for 4â6 minutes, or until golden brown, then turn the beef over and continue to cook for 20â25 minutes. Turn the sirloin steak over again and continue to cook for a further 20 minutes (for medium), or until the sirloin is barbecued to your liking.
- When the beef sirloin is cooked to your liking, remove from the barbecue and set aside to rest for 10 minutes, before carving into thick slices. To serve, arrange 2â3 slices of the barbecued beef sirloin onto serving plates and spoon over the chimicurri sauce.
Cook Time
1H
Yield
Serves 8-10
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