COOKING DIRECTIONS

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Porteno’s Chimichurri and Bife Ancho

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Makes 4

Prep Time
10mins

Cook Time
15mins

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.

METHOD

1

For 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.
2

Heat a charcoal barbecue until the coals are red and have a film of white ash over them. 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.
3

Brush 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.

INGREDIENTS

4 sirloin steaks (about 350gm each), at room temperature

 

Chimichurri

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

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