Sirloin on the Bone with Thai Chimichurri

Name: Sirloin on the Bone with Thai Chimichurri
Yield: 10
Ingredients: 2.0x Coriander bunches, chopped; 0.0 ½ Flat leaf parsley bunch, chopped; 3.0x Garlic cloves, crushed; 25.0ml White wine vinegar; 100.0g KNORR Thai Sweet Chilli Jam 920g; 100.0ml Olive oil; 10.0x Sirloin steaks (on the bone if available)

Sirloin on the Bone with Thai Chimichurri – Recipe

Chimichurri is a traditional South American sauce used often in Argentina and Uruguay as an accompaniment to steak, but it can also be used as a marinade or rub. Full of punchy, fresh herby notes, we’ve given it a Thai twist using KNORR Thai Sweet Chilli Jam. With such a big flavour, serve it with fresh basic salsa and a simple potato or green salad.

...

Thai Chimichurri

Coriander bunches, chopped 2.0 x
½ Flat leaf parsley bunch, chopped
Garlic cloves, crushed 3.0 x
White wine vinegar 25.0 ml
KNORR Thai Sweet Chilli Jam 920g 100.0 g
KNORR Thai Sweet Chilli Jam 920g
Order Now

x

Order now

Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Campbells

Amazon AU

Unilever Food Solutions

Free Sample
Olive oil 100.0 ml

Steak

Sirloin steaks (on the bone if available) 10.0 x

Beef

Main Meals

Australian

Casual Dining

Steaks

Other European

...

Preparation

Thai Chimichurri
- Blend coriander, parsley, garlic, vinegar, KNORR Thai Sweet Chilli Jam and olive oil together in a blender or food processor until combined and finely chopped. Set aside.
Steak
- Bring the steak to room temperature. Coat both sides with a little oil and season with salt.
- Heat a grill or pan over high heat until smoking. Cook steaks, turning once, for 8–10 minutes or until done to your liking. Remove and rest.
To Serve
- Serve steaks with Thai chimichurri and accompany them with salsa and potato salad.
Tip – a simple salsa and potato salad are traditional accompaniments with this dish, along with black beans and rice.