Recipe: Sirloin Steak with Chimchurri Sauce and Caramelised Onions
Let’s face it – there’s nothing better than a tender, succulent piece of grass fed steak. My particular favourite is a dry aged sirloin, but I also love fillet and porterhouse on special occasions. If you've never heard of it before, Chimchurri sauce is an Argentinian recipe made from a blend of olive oil, garlic and herbs – the South American version of pesto. It’s perfect for steak, but works well with fish and chicken too. The caremelised onions in this recipe add a real depth of flavour and complement both the steak and the Chimchurri effortlessly.
Serves 2
Sirloin Steak Ingredients:
- 2 sirloin steaks (ideally grass fed, even better if they’re aged for around 28 days) – approximately 200g and 1 – 1.5cm thick
- Sea salt, 1 clove garlic, plenty of freshly ground black pepper
- 1 tsp olive oil
- 1 large red onion, finely chopped
- 1 tbsp coconut oil
For the Chimchurri:
- 1 cup fresh parsley
- 1 cup fresh coriander
- ¼ cup fresh oregano
- 4 cloves garlic, crushed
- Juice 1 lime
- 1 tbsp white wine vinegar
- ½ cup olive oil
- 1 hot red pepper (I used a jalapeno), deseeded and finely chopped
Sirloin Steak How To:
1) An hour before cooking, marinade the steak by crushing the garlic clove in a mortar and pestle and mixing it with a little olive oil, salt and pepper to make a paste. Rub this well into the meat, and then leave the steak at room temperature.
2) To make the caramelised onions, gently heat 1tbsp coconut oil in a heavy based saucepan. Add the onions to the pan, and leave to cook very slowly for at least half an hour – this brings out the natural sweetness. Stir regularly, and season with a little salt and pepper along the way.
3) Meanwhile, make the Chimchurri by blending all the ingredients apart from the olive oil and hot pepper in your food processor. Transfer this to a sauce bowl, then stir in the olive oil. Finish with the red pepper, if using.
4) To cook the steaks, heat the coconut oil in a large frying pan over the highest heat. Sizzle for a minute each side for rare, then serve and leave to rest for 5 minutes before eating. Serve topped with the caramelised onions and with the Chimchurri on the side.
