SIRLOIN STEAK WITH CHIMICHURRI RECIPE

Our friends at Char-Broil barbecues and BBQ Lads have put together some mouthwatering new recipes to pair with our wines.

This delicious traditional Argentinian recipe was created to pair with our Mendoza Malbec.

We’ll be sharing more recipes to Beef Up Your BBQ over the summer!

And don’t forget, if you have a BBQ recipe of your own to share, you can enter it into our competition to WIN a Char-Broil Gas2Coal 2.0 hybrid barbecue here.

Give it a try, and let us know what you think…

Ingredients

4 sirloin steaks

Olive oil

Black Pepper

Seasalt

For the Chimichurri

Half a red onion

1 red chilli

1 clove garlic

1.5 tablespoons fresh chopped parsley

1 tbsp fresh chopped coriander

Half a tbsp fresh oregano

1 tbsp red wine vinegar

1 tbsp Olive Oil

2 tsp anchovy paste or two whole anchovies

Black pepper

Method

1 Make the chimichurri by whizzing up all the ingredients together in a blender. Put in a bowl and cover.

2 Bring the steaks to room temperature and rub them all over with olive oil, seasalt and black pepper

3 Put the steaks onto a hot grill, cover with the lid and cook for around 3-5 mins on each side. Check with a meat thermometer for the desired result: 3 to 5 minutes will give you medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).

4 Allow the steaks to rest for 10 minutes, slice and serve with the chimichurri on top.

5 Best served with chips!

BBQ Chef’s Tip

For best results always use red wine vinegar, not white, for your chimichurri

Wine Pairing

Our Beefsteak Club Mendoza Malbec from Argentina is a match made in meaty heaven when paired with beef. The soft tannins and juicy fruit flavours perfectly complement a juicy steak served with a traditional Argentinian chimichurri sauce.

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