KEY POINTS:
Serves 6-8
To make 1 1/2 cups of sauce:
1 1/2 cups flat-leaf parsley
3/4 cup coriander
3 cloves garlic
3/4 cup olive oil
1/4 cup lemon juice
1 tsp dried chilli (more if liked)
1/2 tsp caster sugar
1 tsp ground cumin
1 tsp salt
1 piece of sirloin, approximately 1.5 kg
2 tbsp oil
Salt and freshly ground black pepper
To make the sauce, either chop the herbs and garlic finely, then add
the other ingredients and combine to make a sauce, or put all ingredients in a food processor and blend until combined.
Rub the sirloin with the oil, and season generously.
Preheat the barbecue and, when hot, place on the sirloin, cover and let cook for 15 minutes. Uncover and turn over, then spoon some chimichurri sauce over the meat, replace the cover and cook for a further 20 to 25
minutes for rare.
Let the meat rest uncovered for 15 minutes before serving with seasonal grilled vegetables and chimichurri sauce.