About the Recipe

Ingredients
For the GrillÂ
1kg Skirt Steak or Top Sirloin Steak
Salt, to tasteÂ
Black Pepper, to tasteÂ
For the ChimichurriÂ
1 large bunch Parsley, rough chopped
5-7 tsp Garlic, minced
1 tbsp Dried OreganoÂ
2 Red Chilies, deseeded and finely choppedÂ
¼ cup Red Wine VinegarÂ
1 tsp SaltÂ
1 tsp Black PepperÂ
Preparation
Base
Combine all the chimichurri ingredients together in a bowl. Add the steak and marinade for 30 minutes.Â
Before cooking, bring the steak to room temperature and re-season on both sides with salt and pepper.Â
On the BBQ
Light the barbecue and wait until the coals grow white hot.Â
Lay the steak on the grill and cook for a 3-5 minutes on each side or until a crust has started to form.Â
Let the meat rest for 10 minutes before serving and spoon over more chimichurri to taste.Â
In the Pan
Heat some oil in pan until shimmering. Lay the steak away from you.Â
Cook for a couple of minutes on each side until you get a good sear and a flavourful crust.Â
Let the meat rest for 10 minutes before serving and spoon over more chimichurri to taste.Â