Cegin S4C

Cegin S4C

Steak Chimichurri

Ingredients

  • 2 x thick cut sirloin steak
  • 100g bunch parsley
  • ¼ red pepper thinly cut
  • small clove garlic
  • 2tbsp red wine vinegar
  • 1 tbsp honey
  • 1 cup olive oil
  • 50g oregano
  • ½ shallot
  • cayenne pepper to taste

Method

  1. Take the steak out of the fridge to get to room temperature for 30-40 minutes. Oil the steaks on both sides.
  2. Take a pan to smoking hot temperature then sear the steaks for 1 minute and then turn the temperature down to medium and cook for 2 minutes.
  3. Flip and salt the steak. Turn temperature up and sear for 1 minute. Turn temperature to medium and cook for 2 minutes.
  4. Now put a heaped tablespoon of butter, with herbs and garlic if you desire then baste the steak. Leave to rest on warm plate or in foil parcel for 5-6 minutes.
  5. If your steaks are thinner, reduce cooking time.
  6. For the chimichurri chop the pepper, parsley, oregano and shallot, finely, mince the garlic. Now add oil and vinegar until it's a sauce that can fall off a spoon. Add the cayenne and honey to taste.
  7. Serve with some new potatoes or whatever you fancy.

Recipe by Colleen Ramsey (Colleen Ramsey: Bywyd a Bwyd).

Instagram: @colleen_ramsey