Sirloin on the Bone with Thai Chimichurri

Name: Sirloin on the Bone with Thai Chimichurri
Yield: 10
Ingredients: 2.0x Coriander bunches, chopped; 0.0[_] ½ Flat leaf parsley bunch, chopped; 3.0x Garlic cloves, crushed; 25.0ml White Wine Vinegar; 100.0g KNORR Thai Sweet Chilli Jam 920g; 100.0ml Olive oil; 10.0x Sirloin steaks (on the bone if available)

Sirloin on the Bone with Thai Chimichurri – Recipe

Chimichurri is a traditional South American sauce used often in Argentina and Uruguay as an accompaniment to steak, but it can also be used as a marinade or rub. Full of punchy, fresh herby notes, we’ve given it a Thai twist using KNORR Thai Sweet Chilli Jam. With such a big flavour, serve it with fresh basic salsa and a simple potato or green salad.

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Thai Chimichurri

Coriander bunches, chopped 2.0 x
½ Flat leaf parsley bunch, chopped
Garlic cloves, crushed 3.0 x
White Wine Vinegar 25.0 ml
KNORR Thai Sweet Chilli Jam 920g 100.0 g
KNORR Thai Sweet Chilli Jam 920g
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Unilever Food Solutions

Bidfood

Service Foods

Free Sample
Olive oil 100.0 ml

Steak

Sirloin steaks (on the bone if available) 10.0 x

Beef

Other European

Casual Dining

Local Favourites

Steaks

Main Meals

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Preparation

Thai Chimichurri
- Blend coriander, parsley, garlic, vinegar, KNORR Thai Sweet Chilli Jam and olive oil together in a blender or food processor until combined and finely chopped. Set aside.
Steak
- Bring the steak to room temperature. Coat both sides with a little oil and season with salt.
- Heat a grill or pan over high heat until smoking. Cook steaks, turning once, for 8–10 minutes or until done to your liking. Remove and rest.
To Serve
- Serve steaks with Thai chimichurri and accompany them with salsa and potato salad.
Tip – a simple salsa and potato salad are traditional accompaniments with this dish, along with black beans and rice.