Beef Sirloin Chimichurri with Fiery Chilli Pesto

On the table in 70mins

Serves 4


  • 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

Made with...

Sacla' Fiery Chilli Pesto 190g

When we say ‘fiery’, we mean it. Experience explosions of heat with every forkful. Whether you enjoy it with halloumi or toss it into spaghetti for a late-night snack like...

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