Our Favourite Recipes
Beef Sirloin Chimichurri with Fiery Chilli Pesto
Spice up steak night with this easy-peasy Chimichurri. Our cheat's version of the tangy, spicy Argentinean sauce uses Sacla' Fiery Chilli Pesto – along with parsley, garlic, red wine vinegar and olive oil – for a big burst of herby heat.
Dairy Free
Gluten Free
Buon Appetito
Ingredients
- 600g-750g steak, sirloin
- 6 tbsp. extra virgin olive oil, plus extra for rubbing
- Salt & black pepper to taste
- 4 tbsp. red wine vinegar
- 50g flat-leaf parsley, finely chopped
- 4 garlic cloves, finely chopped
- 1/4 tsp. caster sugar
- 1 1/2 tbsp. Sacla’ Fiery Chilli Pesto
- 5 tbsp. water
Method
- Preheat oven to 200°C/400°F/Gas mark 6
- Rub steak with a little oil and season well
- Heat an ovenproof frying pan over a high heat until almost smoking
- Seal the beef for 2-3 minutes on each side
- Transfer to the oven and cook for 7-8 minutes for rare, and 10-12 minutes for medium-rare
- Remove from oven and leave to rest for 10-12 minutes
- Meanwhile, mix together oil, vinegar, herbs, garlic, sugar, Sacla’ Pesto, 5 tbsp water and seasoning to create Chimichurri sauce
- Carve beef into thick slices then drizzle over the sauce to serve
