Sirloin steak with Chimichurri sauce

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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

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