Barbecued Sirloin with Chimichurri Sauce

A South American style beef sirloin seared on the barbecue and served with a zesty, herb-infused chimichurri sauce.

Dinner Beef High Protein Gluten Free Barbecue Chimichurri

Estimated Nutrition

Calories

665.1

kcal / serving

5320.5 kcal total

Carbs

2.3g

per serving

18.4 g total

Fat

50.7g

per serving

405.2 g total

Protein

51.6g

per serving

412.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Red Wine Vinegar

approximately 5 tablespoons

Liquids

Water

cold

Meat

Beef Sirloin

well-hung, boneless, not rolled

NutsSeeds

clove

Garlic

peeled, finely chopped

handful

Curly Parsley

leaves only, finely chopped

tsp

Dried Oregano

heaped

tsp

Sea Salt

flakes

tsp

Black Pepper

freshly ground, to taste

OilsFats

Extra Virgin Olive Oil

4-5 tablespoons

Vegetables

piece

Red Chilli

long, seeds removed, finely chopped

Method

Stir in remaining chimichurri ingredients and let infuse for 4-6 hours or overnight.

Light the barbecue coals and allow them to heat for one hour.

Position a cooking rack approximately 25cm above the white-hot coals.

Serve thick slices of beef drizzled with the prepared chimichurri sauce.

Remove the beef from the heat and rest for 10 minutes before slicing.

Flip the steak again and cook for an additional 20 minutes for medium doneness.

Sear the fatty side for 5 minutes, then flip and cook for 22 minutes.

Season the beef with salt and pepper and place it fat-side down on the rack.

Place finely chopped chillies and garlic into a bowl.