Sirloin steak with chimichurri

Name: sirloin steak with chimichurri
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Argentinian
Ingredients: 4 something crumbly potatoes; 1 toe garlic; 7,5 g fresh thyme; 2 sprig of rosemary; 5 el (olive oil; 15 g fresh basil only the leaves; 1 tl coarse sea salt; 1 Red pepper; 2 el Red wine vinegar; 600 g prime rib; 200 g creme fraiche

Meat dish of the barbecue with roasted potato and sirloin steak with homemade chimichurri of garlic, thyme, rosemary, basil and red pepper.

Ingredients

Kitchen Stuff

1 barbecue
1 aluminium foil
1 mortar

Directions

Light the barbecue.
Prick holes in the potatoes with a fork and wrap them each in a double layer of aluminum foil.
Put them on the charcoal for about 40 minutes. Turn halfway.
For the chimichurri, cut the garlic coarsely, drizzle the leaves of the thyme sprigs and finely chop the rosemary.
Mix the oil with the garlic, thyme, basil and sea salt in the mortar. Add the rosemary and mortar to a puree.
Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife.
Slice the flesh very finely and stir with the oil and vinegar through the chimichurri.
Brush the meat with the rest of the oil and sprinkle with salt and pepper. Grill on the barbecue in approx. 4 min. Medium until done. Turn halfway.
Take the barbecue and leave for 5 minutes under a lid or aluminum foil.
Halve the potatoes and divide the crème fraîche over it. Spoon some chimichurri on each sirloin steak and serve with the potatoes.