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Recipes: Beef and Steak

Sirloin With Chimichurri Marinade

Ingredients

3 Tbsp Red Wine Vinegar
3 cloves Garlic, Finely Chopped
1 Tbsp Sweet Spanish Paprika
1 Chipotle Chilli In Adobo Sauce, Chopped
1 Tbsp Chopped Rosemary
2 Tbsp Chopped Flat-leaf Parsley
2 Tbsp Chopped Oregano
2 Tbsp Chopped Thyme
1 cup Extra Virgin Olive Oil
½ tsp Sea Salt
600 g Top Sirloin Steak About 1 In (2.5cm) Thick
Freshly Ground Black Pepper
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Directions

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.



Reprinted from Grill!. Copyright © 2006 Pippa Cuthbert & Lindsay Cameron Wilson by Good Books. Used by permission. All rights reserved.

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