Beef Sirloin Chimichurri


  • 600g-750g Steak, sirloin
  • 6 tbsp Extra virgin olive oil, plus extra for rubbing
  • Salt
  • Black pepper
  • 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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