sirloin steak with chimichurri sauce
this should just be called chimichurri sauce as i am not posting another recipe on how to cook a perfect sirloin - there is one on the blog already.
we got the steak for free when we were buying grass fed burgers at the farmers' market this weekend. getting there at the last minute clearly pays off as we also got a chicken for five quid less than it should have cost.
a word on the meat - we buy it from muddy boots and i have to tell you that their burgers make me swoon with pleasure. really. i keep checking the label to see if they've sneakily put something else in them, like sugar or e numbers or msg or something but no, it's just the meat. it's bloody expensive but it is worth it as a sunday treat. a burger apiece and some fresh leaves from the market, and maybe some mushrooms from the beardy mushroom stall man, and that's all you need. (http://www.muddybootsfoods.co.uk/)
i'm not convinced that posting a chimichurri recipe is particularly helpful as there are so many versions of it about. and it's not exactly as if i've invented it. it's a traditional thing so who knows how authentic this one is. it was nice though, so it seems a shame not to log it.
SIRLOIN STEAK WITH CHIMICHURRI SAUCE
4 garlic cloves
2 long red chllies
a handful of parsley
1 heaped tsp of dried oregano and a little bit more
1 tsp of sea salt
2 tbs red wine vinegar
2 tbs olive oil
2 tbs cold water
chop the chillies, the garlic and the parsley very finely together and then add the rest of the ingredients. best done in an old jam jar with a lid you can screw on and shake vigorously. leave to stand for a few hours at least, overnight if possible.