Chimichurri is a sauce used for grilled meat. It is originally from Argentina but is also used in Uruguay. There are various stories explaining the name as a corruption of English words, most commonly the name ‘Jimmy Curry’.
2-3 Long red chillies, seeds removed, finely chopped
10-12 Garlic cloves, peeled, finely chopped
2 Handfuls finely chopped parsley, leaves only
4 tsp Dried oregano
2 tsp Sea salt flakes
5 tbs Red wine vinegar
4-5 tbs Extra virgin olive oil
5 tbs Cold water
1 kg Beef sirloin, well-hung and boneless
Freshly ground black pepper
Preparation and cooking
For the chimichurri sauce, place the chopped chillies and garlic into a bowl. Add the remaining chimichurri sauce ingredients and stir well until combined. Cover the bowl with a sheet of cling film, and then set the mixture aside for 4-6 hours to allow the flavours to infuse, or preferably overnight.
One and a half hours before serving the meal, light the barbecue outdoors and leave the coals to heat through for one hour. When the coals are white hot and the flames have died down, suspend a cooking rack 25cm/10in above the coals.
Season the beef sirloin all over with salt flakes and freshly ground black pepper, then place the seasoned beef sirloin, fatty-side down, onto the cooking rack. (NB: Ideally, during cooking, the barbecue should be covered with a lid and the vents should be open.) Sear the fatty side of the sirloin for 4-6 minutes, or until golden-brown, then turn the beef over and continue to cook for 10-15 minutes. Turn the sirloin steak over again and continue to cook for a further 10 minutes (for medium), or until the sirloin is barbecued to your liking. (Adjust cooking times according to your desired liking and the thickness of the beef).
When the beef sirloin is cooked to your liking, remove it from the barbecue and set aside to rest for ten minutes, before carving into thick slices. To serve, arrange 2-3 slices of the barbecued beef sirloin onto serving plates and spoon over the chimichurri sauce.