The finished recipe. Sirloin with Chimichurri and New PotatoesIngredients 1 to 6. 180 g Sirloin steak, fat trimmed (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 200 g New potatoes (Halved so they cook in the time the steak rests. Raw weight, skins on.). 100 g Green beans. 8 g Olive oil (All of it goes in the chimichurri. The pan gets nothing.). A large handful, chopped fine Fresh parsley. 1 clove, about 3 g GarlicIngredients 7 to 10. 1 tbsp Red wine vinegar. A pinch Chilli flakes. A pinch Dried oregano. To taste SaltStep 1. Put the potatoes on to boil in salted water. They need about fifteen minutes; add the beans for the last four.Step 2. Stir the parsley, crushed garlic, vinegar, oil, chilli flakes and oregano together with a pinch of salt and leave it to sit while you cook.Step 3. Pat the steak dry, salt it and lay it in a very hot dry pan. Three minutes a side for a 2 cm steak gives medium-rare. Rest it on a plate for five minutes.Step 4. Slice the steak across the grain, pour over the resting juices, spoon the chimichurri on top and serve with the potatoes and beans.
Fuel8
