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Sirloin on the Bone with Thai Chimichurri

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.

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Ingredients per serve

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Thai Chimichurri

Steak

  • Sirloin steaks (on the bone if available) 10.0 x

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.

...

Preparation

  1. 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.

  2. 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.

  3. 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.
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