Recipes: American Steak With Chimichurri Salsa

3 servings

Sirloin steaks, about 1cm thick

For the marinade

Cloves garlic, finely chopped 3 cloves

Red chili, seeds removed and finely chopped 1 each

Orange, juice only 1 each

Lemon, juice only 1 each

Chopped parsley 15 grams

Olive oil 100 ml

For the chimichurri salsa

Garlic, finely chopped 1 clove

Red onions, or spring onion finely chopped 15 gr

White wine vinegar 15 ml

Dried red chili flakes 1 pinch

Chopped coriander, leaves and stalks 20 gr

Chopped parsley 20 gr

Lime, juice only ½ each

Olive oil 100 ml

Mise en place

2. Using a sharp knife score the steaks in a criss-cross pattern 1mm deep.

3. To make the marinade: combine the ingredients in a shallow dish or plastic bag.

4. Add the steaks and toss in the marinade. Place in the fridge for at least 1 hour and up to about 8 hours.

5. To make the chimichurri salsa: combine all the ingredients in a bowl and season to taste with salt and pepper.

6. Heat a grill pan, frying pan, until very hot.

7. Remove the steaks from the marinade and cook for about 3-4 minutes on each side, or longer depending on your taste.

8. To serve: transfer to serving plates and drizzle with the chimichurri salsa. Serve the remaining salsa in a bowl on the side.

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