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Nbella17
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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Ingredients
Directions
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Light the barbecue.
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Prick holes in the potatoes with a fork and wrap them each in a double layer of aluminum foil.
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Put them on the charcoal for about 40 minutes. Turn halfway.
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For the chimichurri, cut the garlic coarsely, drizzle the leaves of the thyme sprigs and finely chop the rosemary.
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Mix the oil with the garlic, thyme, basil and sea salt in the mortar. Add the rosemary and mortar to a puree.
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Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife.
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Slice the flesh very finely and stir with the oil and vinegar through the chimichurri.
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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.
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Take the barbecue and leave for 5 minutes under a lid or aluminum foil.
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Halve the potatoes and divide the crème fraîche over it. Spoon some chimichurri on each sirloin steak and serve with the potatoes.
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Nutrition
1Calories
Sodium13% DV320mg
Fat65% DV42g
Protein78% DV39g
Carbs9% DV26g
Fiber16% DV4g
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