Argentinian Sirloin with Chimichurri
Argentinian Sirloin with Chimichurri



  • 1 kg sirloin steaks
  • 2 tbsp oil
  • ½ tsp each cumin and coriander
  • Pinch of cayenne pepper
  • For the Chimichurri
  • 1 crushed garlic clove
  • Bunch of chopped parsley and coriander
  • 3 tbsp white wine vinegar
  • 75ml olive oil
  • Make the sauce by mixing the ingredients in a small bowl. Pat the steaks dry and mix together the olive oil, spices and some salt. Rub all over the meat. Cook the sirloin on a hot griddle for about 3 mins on each side (for rare), then remove and leave to rest for 5 mins. Slice on the diagonal and slather with chimichurri to serve with chips and any sides you fancy.
10 mins
6 serving

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