Beef Sirloin Chimichurri with Fiery Chilli Pesto

Name: Beef Sirloin Chimichurri with Fiery Chilli Pesto
Prep time: T5 minsHMS
Cook time: T20 minsHMS
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

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.

Prep Time

5 mins

Cook Time

20 mins

Serves

4.0

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

Recipe products

How to make the recipe

Step 1

Preheat oven to 200¬∞C/400¬∞F/Gas mark 6

Step 5

Rub steak with a little oil and season well

Step 7

Heat an ovenproof frying pan over a high heat until almost smoking

Step 9

Seal the beef for 2-3 minutes on each side

Step 11

Transfer to the oven and cook for 7-8 minutes for rare, and 10-12 minutes for medium-rare

Step 13

Remove from oven and leave to rest for 10-12 minutes

Step 15

Meanwhile, mix together oil, vinegar, herbs, garlic, sugar, Sacla‚Äô Pesto, 5 tbsp water and seasoning to create Chimichurri sauce

Step 17

Carve beef into thick slices then drizzle over the sauce to serve