South American Beef Steak with Chimichurri Salsa

Serves 6

The flavours in the salsa marry beautifully with the steak, which can be cooked on a barbecue, in a frying pan or grill pan on the hob. It is delicious served with the Avocado, Orange and Watercress salad.

Cuisine: South AmericanMain Ingredient: steak

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Recipe
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Ingredients

Ready in 1 hours, 30 minutes
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Original recipe makes 6 Servings

6 sirloin steaks; 1cm thick

For the marinade:

6 garlic cloves; peeled and finely chopped

1 red chilli; deseeded and finely chopped

1 Juice of 1 orange

1 Juice of 1 lemon

2 tbspchopped fresh parsley

100 ml (3½ fl.oz) olive oil

For the chimichurri salsa:

1 garlic clove; peeled and finely chopped

1 tbspfinely chopped spring onion

1 tbspwhite wine vinegar

1 pinch ofdried chilli flakes

2 tbspchopped fresh coriander

2 tbspchopped fresh parsley

1 Juice of ½ lime

100 ml (3½ fl.oz) olive oil

1 Salt and freshly ground black pepper

South American Beef Steak with Chimichurri Salsa Preparation

Using a sharp knife score the steaks 1mm (1/16in) deep in a criss-cross pattern.

Combine the ingredients for the marinade in a shallow glass or china dish or strong plastic bag, add the beef and toss in the marinade. Then place in the fridge for at least 1 hour (or up to about 8 hours).

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

Heat a grill pan, frying pan or your barbecue until very hot. Remove the beef from the marinade and cook for about 3-4 minutes on each side or longer, depending on your taste. Reserve the marinade and use it to brush over the steaks during the cooking. Transfer to serving plates, spoon over the chimichurri salsa, with more in a bowl on the side, and serve.