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Beef Sirloin Chimichurri with Fiery Chilli Pesto

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.
Profile Serves: 4
Icon/Time On the table in: 40 mins
Dairy Free
Gluten Free
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Buon Appetito


  • 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


  1. Preheat oven to 200°C/400°F/Gas mark 6
  2. Rub steak with a little oil and season well
  3. Heat an ovenproof frying pan over a high heat until almost smoking
  4. Seal the beef for 2-3 minutes on each side
  5. Transfer to the oven and cook for 7-8 minutes for rare, and 10-12 minutes for medium-rare
  6. Remove from oven and leave to rest for 10-12 minutes
  7. Meanwhile, mix together oil, vinegar, herbs, garlic, sugar, Sacla’ Pesto, 5 tbsp water and seasoning to create Chimichurri sauce
  8. Carve beef into thick slices then drizzle over the sauce to serve
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