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Sirloin steak with chimichurri
 
 
4 ServingsPTM50 min

Sirloin steak with chimichurri


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

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Directions

  1. Light the barbecue.
  2. Prick holes in the potatoes with a fork and wrap them each in a double layer of aluminum foil.
  3. Put them on the charcoal for about 40 minutes. Turn halfway.
  4. For the chimichurri, cut the garlic coarsely, drizzle the leaves of the thyme sprigs and finely chop the rosemary.
  5. Mix the oil with the garlic, thyme, basil and sea salt in the mortar. Add the rosemary and mortar to a puree.
  6. Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife.
  7. Slice the flesh very finely and stir with the oil and vinegar through the chimichurri.
  8. 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.
  9. Take the barbecue and leave for 5 minutes under a lid or aluminum foil.
  10. Halve the potatoes and divide the crème fraîche over it. Spoon some chimichurri on each sirloin steak and serve with the potatoes.


Nutrition

1Calories
Sodium13% DV320mg
Fat65% DV42g
Protein78% DV39g
Carbs9% DV26g
Fiber16% DV4g

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