Parsley, vinegar, olive oil. It doesn't take much to make a chimichurri from scratch. But just a little of that Argentinian sauce does wonders. Served with a simple grilled sirloin, it adds a splash of vibrant colour, and lifts the meat with its bright, herby and punchy flavours.
- 4 sirloin steaks (about 350gm each), at room temperature
- For brushing: olive oil
- 1 cup (firmly packed) flat-leaf parsley
- 25 ml white wine vinegar
- 2 tbsp dried oregano
- 1 tbsp dried chilli flakes
- 120 ml olive oil
- 1For chimichurri, blend ingredients, except oil, in a food processor until a coarse paste forms. With motor running, add oil in a thin steady stream, then season to taste and refrigerate. This keeps for 5 days in an airtight container.
- 2Heat a charcoal barbecue until the coals are red and have a film of white ash over them (see note).
- 3Brush steaks with olive oil, season to taste and grill until cooked to your liking (3 minutes on each side for medium rare). Remove from heat and rest for 5 minutes, then serve with chimichurri.
Note At Porteño the grill is set about 30cm above the charcoal. To test if it's ready, hold a hand over the fire - It should be hot all over, not just in the middle.