Serves 6-8
You’ll need:
6 Sirloin Steaks
2 Lemons, juiced
1 teaspoon Garlic, crushed
80ml Olive oil
Handful Thyme, roughly chopped
Salt and pepper to season
For the Chimichurri Sauce:
1 bunch flat leaf parsley
2 bay leaves
1 Teaspoon ground Cumin
1 Red pepper, finely chopped
6 cloves garlic, minced
1½ teaspoon smoked Paprika
1 Tablespoon Oregano, finely chopped
80ml Red wine vinegar
1½ Cup Olive oil
1 teaspoon Salt
½ teaspoon ground black pepper
Here’s how:
• Marinate the steaks in lemon juice, garlic, thyme, zest and olive oil for 30mins
• When the braai coals are white and ashy, remove the steaks from the marinade and season with salt and pepper
• Braai the steaks over the coals until desired cooking state
• Remove from the fire and allow to rest for 10mins before slicing
• For the Chimichurri sauce: roughly blend all the ingredients together, into a chunky sauce
• Place the sauce in a bowl and clings wrap it, put it in the fridge for 30mins before serving.
• Serve steak with chimichurri sauce
