Basco
Search
Your Basket
Van Spend another £75.00 for free UK delivery
    Related products
    SUBTOTAL:
    £0.00
    Spanish
    00:15:00
    00:06:00
    00:21:00
    Chimichurri Sauce, Barbecued Galician Sirloin Steak, Spanish Steak Recipes Recipes, Spanish Meat Recipes, Tapas Recipes 5 1 5 0 https://www.bascofinefoods.com/wp-content/uploads/2017/07/barbecued_galician_sirloin_steak_with_chimichurri_sauce-e1505549995441-1.jpg

    Barbecued Galician Sirloin Steak with Chimichurri Sauce

    • Serves 4 people
    • Complexity Easy
    Prep
    Prep time
    15 mins
    Prep
    Cook time
    6 mins
    Prep
    Total time
    21 mins
    SHARE Facebook WhatsApp Copy

    Ingredients

    • 4 Galician sirloin steaks, weighing 10oz each
    • Basque salt flakes
    • Freshly cracked black pepper
    • For the chimichurri sauce:
    • 2 cloves of garlic, finely chopped
    • 1 banana shallot, finely chopped
    • 1 small bunch of fresh coriander, finely chopped
    • 1 small bunch of fresh flat-leaf parsley, finely chopped
    • 2 tbsp of fresh oregano, finely chopped
    • 1 whole red chilli, seeds removed and finelly chopped
    • 5 tbsp of extra virgin olive oil
    • 2 tbsp of white wine vinegar
    • Sea salt to taste

    Introduction

    This traditional chimichurri recipe is incredibly versatile. Serve it over beautifully charred steaks or as a sauce for a mixed grill. It’s also perfect with grilled chicken or seared tuna. The origin of the name ‘chimichurri’ is a little less clear. Food historians tend to agree that chimichurri was invented by cowboys or gauchos to give flavour to the meat they cooked over open fires out on the prairies. As for the origin of the word, one story says that the word chimichurri comes from the name of an Irish or Englishman who is rumoured to have joined in the fight for Argentina’s independence. His name Jimmy Curry was difficult for the Argentinians to pronounce; hence his sauce became known as chimichurri.  A more convincing story suggests that the name comes from the Basque tximitxurri, which translates to ‘a mixture of several things in no particular order’ thanks to Basque settlers who arrived in Argentina in the 19th century.

    Method

    1. To make the chimichurri sauce, combine all the ingredients in a bowl and season with salt. The chimichurri can be made in advance and refrigerated overnight. Bring to room temperature before serving.
    2. Make sure the steaks are at room temperature before cooking them. Heat your barbecue and cook the steaks for 2-3 mins on each side or until done to your liking.
    3. Rest for a few mins, then spoon over the sauce and serve with fries and salad.

    Shop Ingredients

    Santa Rosalia Wagyu Burgers 300g

    Añana Salt Flakes

    £3.90

    Senorio de la Mesa 5L

    £87.50

    Similar recipes

    Barbecued Iberico Pork Ribs with Quince Glaze
    Barbecued Piri Piri Prawns
    Chicken Basquaise
    Basco 10

    Do you want 10% OFF your first order?

    Sign up to receive your discount code to use straight away today!

    *This offer is only available to new customers who have not made a purchase from Basco before. The discount code can only be used once per customer. This offer is not available in conjunction with any other offer, promotion or discount. Please note that we cannot refund the 10% discount if you forget to use it on your first order, you can always use it on your second!



    Copyright © Grey Pearl Limited • Privacy PolicyTerms & ConditionsService Update