Sirloin Steak with Chimichurri Sauce and Caramelised Onions
A succulent, grass-fed sirloin steak paired with a zesty Argentinian Chimichurri sauce and sweet caramelised onions. This dish is perfect for a quick yet indulgent dinner.
Servings: 2 Serves
Calories: 600kcal
Cost: $30
Equipment
- Mortar and pestle
- Heavy-based saucepan
- Food processor
- Large frying pan
Ingredients
For the Sirloin Steak:
- 2 sirloin steaks ideally grass-fed, aged for around 28 days – approximately 200g and 1 – 1.5cm thick
- Sea salt
- 1 clove garlic crushed
- Freshly ground black pepper
- 1 tsp olive oil
- 1 large red onion finely chopped
- 1 tbsp coconut oil
For the Chimichurri:
- 1 cup fresh parsley
- 1 cup fresh coriander
- ¼ cup fresh oregano
- 4 cloves garlic crushed
- Juice of 1 lime
- 1 tbsp white wine vinegar
- ½ cup olive oil
- 1 hot red pepper e.g., jalapeno, deseeded and finely chopped
Instructions
- Marinate the Steak: An hour before cooking, marinate 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.
- Caramelise the Onions: To make the caramelised onions, gently heat 1 tbsp 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.
- Make the Chimichurri: Meanwhile, make the Chimichurri 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.
- Cook the Steaks: Heat the coconut oil in a large frying pan over the highest heat. Sizzle the steaks for a minute on each side for rare, then serve and leave to rest for 5 minutes before eating. Serve topped with the caramelised onions and with the Chimichurri on the side.
Notes
- For a medium steak, cook for 2-3 minutes on each side.
- The Chimichurri sauce can be made in advance and stored in the refrigerator for up to 3 days.
- Adjust the amount of red pepper in the Chimichurri to your preferred spice level.