Barbecued sirloin with chimichurri sauce
|1½ cups||Flat leaf (Italian) parsley|
|¾ cup||Fresh coriander|
|¾ cup||Olive oil|
|2||Lemons, or enough for 1/4 cup of juice|
|1 tsp||Chilli flakes, more if liked|
|½ tsp||Caster sugar|
|1 tsp||Ground cumin|
|1½ kgs||Beef sirloin, weight approx.|
|1 to taste||Salt & freshly ground pepper|
- To make the sauce, either chop the herbs and garlic finely, then add the other ingredients and combine to make a sauce, or put all ingredients in a food processor and blend until combined.
- Rub the sirloin with the oil, and season generously. Preheat the barbecue and, when hot, place on the sirloin, cover and let cook for 15 minutes.
- Uncover and turn over, then spoon some chimichurri sauce over the meat, replace the cover and cook for a further 20 to 25 minutes for rare.
- Let the meat rest uncovered for 15 minutes before serving with seasonal grilled vegetables and chimichurri sauce.