Sirloin With Chimichurri Marinade
Contributed by: Pippa Cuthbert & Lindsay Cameron Wilson of Grill!
From Grill! By Pippa Cuthbert & Lindsay Cameron Wilson. Published by Good Books. Quick and delicious recipes for indoor and outdoor grilling.
Grill! is full of fresh ingredients, old favorites, and daringly new foods.
Over 80 recipes, from starters to main courses, and from salads to desserts. Includes recipes for sauces, chutneys, dips, and accompaniments. Shows you how to achieve perfectly cooked food on the grill and in the grill pan. Written by experienced food writers who love the relaxed experience of cooking food over fire.
Pippa Cuthbert is a New Zealander living and working in London. Ever since childhood she has been passionate about food and cooking. After studying Nutrition and Food Science at Otago University in New Zealand and working in the test kitchen of Nestle New Zealand, she decided to travel the world in search of new and exciting culinary adventures. Now based in London, Pippa works as a food writer and stylist on books and magazines, and is also involved in advertising and commercials.
Food and writing are Lindsay Cameron Wilson's passions, so she blended the two at university where she studied History, Journalism, and the Culinary Arts. She has since worked in the test kitchens of Canadian Living Magazine in Toronto and Sunset Magazine in San Francisco. In 2001 she left her job as a food columnist in Halifax, Nova Scotia, and moved to London. That's when she met Pippa, and the work for their first book, Juice! began. Fuelled by juice, the two moved on to Ice Cream!, Soup! and now Barbecue! Lindsay continues to work as a food journalist in Canada, where she now lives with her husband, James, and son, Luke.
Chimichurri is a fresh herb-and-vinegar mixture used in Argentinean cuisine both for basting grilled meats and as a condiment. It's incredible with steak, as you will see!
- 1 cup (250ml) extra virgin olive oil
- 2 Tbsp chopped thyme
- 2 Tbsp chopped oregano
- 2 Tbsp chopped flat-leaf parsley
- 1 Tbsp chopped rosemary
- 1 chipotle chilli in adobo sauce, chopped
- 1 Tbsp sweet Spanish paprika
- 3 cloves garlic, finely chopped
- 3 Tbsp red wine vinegar
- 1/2 tsp sea salt
- Freshly ground black pepper
- 1 lb 50z (600g) top sirloin steak about 1 in (2.5cm) thick
Heat the olive oil in a medium-sized saucepan until hot. Remove from the heat and set aside. Add the remaining ingredients, except for the steak, stir, and leave at room temperature to cool and infuse for 1 hour.
Pour one quarter of this marinade into a dish and add the steak, turning several times to coat. Reserve the remaining marinade To Serve with the cooked steak. Cover and refrigerate for 1 hour. Remove and leave at room temperature for 30 minutes.
Preheat the grill or grill pan to very hot and cook the steak for 2 minutes on each side for medium-rare. Transfer the steak to a chopping board and loosely cover with foil. Allow it to rest for 5 minutes before thinly slicing across the grain.
Serve with the reserved marinade.
Serving Size: Makes 2 Servings