Porteno’s Chimichurri and Bife Ancho
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
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