Chimichurri & Sirloin Steak, 3/12/13
Chef Michael Qandah
3 tablespoons sherry vinegarlarge handful flat leaf parsleylarge handful fresh oregano, leaves picked1/4 teaspoon chili powder2 cloves garlic, peeled & very finely chopped
1. Combine sherry vinegar with 1/4 teaspoon salt, 1/4 cup water and 1/4 cupextra virgin olive oil. Stir until salt is dissolved.
2. Finely chop herbs and add to the sauce along with the chili and garlic.
3. Stir until well combined. Taste and adjustseasoning as required.
Makes 1 portion
10oz sirloin steak
2 teaspoons olive oil Salt and freshlyground black pepper
Brushsteak with oil and salt and pepper, to taste. Place a 12-inch cast-iron grillpan or skillet in the oven, and then turn it to 500 F. Leave the pan in theoven while the oven preheats. Remove the pan from the oven, and place it on astove burner set to medium-high. Place the steaks into the pan immediately, andcook the steak for two minutes. Flip the steaks and cook them for another twominutes for a rare doneness. Cook the steaks for three minutes on each side toget a medium steak or four minutes on each side to get a well-done steak. Checkthe internal temperature by sticking a meat thermometer in the thickest part ofthe sirloin steak. A safe temperature is 145 F for rare, 155 F for medium or165 degrees F for well-done. Remove the steaks from the grill pan and placethem on a serving platter or baking sheet. Cover the sirloin steaks with apiece of aluminum foil and let them sit for five minutes.