Steak with Chimichurri sauce

For this steak I have chosen Sirloin. The Chimichurri sauce is used with grilled meat, originally from Argentina. It is really yummy.

For steaks:
- 2 Sirloin steaks (weight about 6-8oz each steak)
- 1tbsp olive oil
- salt, pepper

For sauce Chimichurri:
- handful of fresh parsley
- 1tbsp fresh oregano
- 2gloves of garlic
- 1 shallot
- 1/2tsp chopped chilli
- 2tbsp olive oil
- juice from a half of lemon
- 2tsp red wine vinegar
- salt

Side dish:
- 14oz potatoes
- fresh rosemary
- salt

Preheat the oven to 200C/400F.

Peel the potatoes and cut them into eighths. Cover a baking sheet with parchment and spread potatoes over it and sprinkle rosemary and salt onto potatoes. Bake until they are done, it's approximately 35 - 45minutes.

Put all the sauce ingredients into a blender and turn it on. You can have the smooth consistency nearly liquid or thicker, it is up to you. I have chosen for the thicker one. Put it into the fridge.

Season the steaks with salt and pepper. Sprinkle steaks with olive oil. Set aside.

Heat the frying pan over high heat. Place the steaks in the frying pan and sear for 3 minutes, flip the steaks and cook for other 3-4 minutes. Remove the steaks from the pan and let rest about 5 minutes on a plate.

Serve the steaks with baked potatoes and pour the sauce on the top of the steaks.

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