Sirloin Steak with Chimichurri Sauce and

Lemon Roasted Potatoes

We love to diversify our meals and last night’s dinner was very tasty! Very rich and nicely piquant, with some interesting flavour additions thanks to the chimichurri sauce and slight sweetness from the tomato salsa. Chimichurri is an Argentinian sauce and is made from finely chopped parsley, minced garlic, olive oil, oregano, red pepper flakes, and white or red balsamic vinegar. It goes great with meat (especially beef) but you can also use it in tortillas, sandwiches or on scrambled eggs. It went very well with our sirloin steaks and lemon roasted potatoes. 

Ingredients for 2 portions:

• 275 g potatoes
• 260 g / 2 sirloin steaks
• 80 g cherry tomatoes
• 15 g fresh parsley
• 10 g fresh oregano
• 1 lemon
• 1 small onion
• 1 garlic clove
• 1 dry chilli pepper (if you love spicy food, you can use 2 chillies)
• 1 ½  tsp. sugar
• Olive oil
• White balsamic vinegar
• Salt
• Black pepper

Preparation:

1. Preheat the oven to 200°C. Wash the potatoes and cut them into slices without peeling them. Put them in a bowl, season to taste and add 1-2 tbsp. olive oil. Mix well.
2. Line a baking tray with parchment paper and bake them for 30 minutes or until golden brown.
3. Wash the lemon and grate the rind. Squeeze the lemon juice.
4. Cut the chilli pepper, onion and garlic clove. 
5. Take a few parsley and oregano leaves and set them aside for decoration. To make the chimichurri sauce, place the rest of the leaves into a food processor. Add in the onion, chilli pepper, 3 tbsp. olive oil, 2 tbsp. lemon juice, 1 tsp. sugar and half of the garlic. Mix well.
6. Season the sirloin steaks with salt and pepper.            
7. Heat 1 tbsp. olive oil over high heat. Fry the steaks for 1 minute on each side, then transfer them to the potatoes and bake for 8 more minutes. 
8. To make the tomato salsa, cut the cherry tomatoes into quarters and place them in a bowl. Add the rest of the garlic, 1 tbsp. olive oil, 1 tbsp. white balsamic vinegar and ½ tsp. sugar and mix well.
9. To make a lemon marinade, stir together 1 tbsp. olive oil, 1 tbsp. lemon juice and 1 tsp. lemon rind.
10. Remove the baking tray from the oven. Wrap the sirloin steaks in foil and leave them aside for 3 minutes.
11. Pour the lemon marinade over the roasted potatoes and stir.
12. Unwrap the foil and cut the sirloin steaks into 1 cm slices.
13. Arrange the slices onto plates, add the roasted potatoes and tomato salsa. Pour the chimichurri sauce over the meat and decorate with the parsley leaves.

Tip: Before serving, warm the plates, as the steaks get cold very quickly, especially onto a cold plate.

The recipe is adapted from Kochhaus.