The Culinary World, with Chef James - Recipe -- Sirloin with Chimichurri Marinade

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Recipe -- Sirloin with Chimichurri Marinade

FoodReference.com

Serves 2

* 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.

Courtesy of FoodReference.com.

This news arrived on: 04/29/2008

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