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South American Beef Steak with Chimichurri Salsa

Serves 6 : 6 sirloin steaks, about 1cm (1/2 in) thick

For the marinade
6 garlic cloves, peeled and finely chopped
1 red chilli, deseeded and finely chopped
Juice of 1 orange
Juice of 1 lemon
2 tbsp chopped fresh parsley
100ml (3 ½ fl oz) olive oil

For the Chimichurri Salsa
1 garlic clove, peeled and finely chopped
1 tbsp finely chopped spring onion
1 tbsp white wine vinegar
1 pinch of dried chilli flakes
2 tbsp chopped fresh coriander
2 tbsp chopped fresh parsley
Juice of ½ lime
100ml (3 ½ fl oz) olive oil
Salt and freshly ground black pepper

Using a sharp knife score the steaks 1mm (1/16 in) deep in a criss-cross pattern. Combine the ingredients for the marinade in a shallow glass or china dish or strong plastic bag, add the beef and toss in the marinade. Then place in the fridge for at least 1 hour (or up to about 8 hours).

To make the salsa, combine all the ingredients in a bowl and season to taste with salt and pepper.

Heat a grill pan, frying pan or your barbeque until very hot. Remove the beef from the marinade and cook for about 3-4 minutes on each side or longer, depending on your taste. Reserve the marinade and use it to brush over the steaks during cooking. Transfer to serving plates, spoon over the chimichurri salsa, with more in a bowl on the side, and serve.