Argentine Sirloin with Chimichurri, a Taste of Argentina

Method

1. 1

   Prepare the beef Take the sirloin out of the refrigerator around 20–30 minutes before cooking so it can come closer to room temperature. Pat it dry with kitchen paper and season generously with salt and pepper.

2. 2

   Prepare the potatoes Peel the potatoes if desired and cut them into medium-sized pieces. Rinse them under cold water to remove excess starch, then dry thoroughly.

3. 3

   Roast the potatoes Toss the potatoes with olive oil, salt, pepper, garlic and rosemary or thyme. Place them in a roasting tray and cook at 200°C for around 35–45 minutes, turning them halfway through, until golden and crispy.

4. 4

   Prepare the pan or grill Heat a heavy frying pan, grill pan or barbecue over high heat until very hot. Add a small amount of olive oil.

5. 5

   Grill the sirloin Place the steaks on the hot surface and cook for around 3–4 minutes on each side for medium-rare, depending on their thickness. For extra flavour, add a crushed garlic clove and some rosemary or thyme to the pan during cooking.

6. 6

   Check the cooking Adjust the cooking time according to your preferred doneness. The outside should have a beautiful caramelised crust while the inside remains juicy.

7. 7

   Rest the meat Remove the steaks from the heat and place them on a plate or board. Let them rest for 5–10 minutes before cutting. This allows the juices to redistribute through the meat.

8. 8

   Serve Slice the sirloin against the grain. Serve with the crispy roasted potatoes, a generous spoonful of chimichurri (see the dedicated Chimichurri recipe) and lemon or lime wedges. It is also excellent alongside grilled vegetables or a fresh salad.