Ingredients

• 2-3 long red chillies
• seeds removed
• finely chopped
• 10-12 garlic cloves
• peeled
• finely chopped
• 2 large handfuls finely chopped curly-leaved parsley
• leaves only
• 4 heaped tsp dried oregano
• 2 tsp sea salt flakes
• 5 tbsp red wine vinegar
• 4-5 tbsp extra virgin olive oil
• 5 tbsp cold water
• 1 x 2kg/4½lb well-hung boneless beef sirloin
• not rolled (weight after bone removed)
• freshly ground black pepper

Directions

• For the chimichurri sauce
• place the chopped chillies and garlic into a bowl.
• Add the remaining chimichurri sauce ingredients and stir well until combined. Cover the bowl with a sheet of cling film
• then set the mixture aside for 4-6 hours to allow the flavours to infuse
• or preferably overnight.
• One and a half hours before serving the meal
• light the barbecue outdoors and leave the coals to heat through for one hour.
• When the coals are white hot and the flames have died down
• suspend a cooking rack 25cm/10in above the coals.
• Season the beef sirloin all over with salt flakes and freshly ground black pepper
• then place the seasoned beef sirloin
• fatty-side down
• onto the cooking rack. (NB: Ideally
• during cooking
• the barbecue should be covered with a lid and the vents should be open.)
• Sear the fatty side of the sirloin for 4-6 minutes
• or until golden-brown
• then turn the beef over and continue to cook for 20-25 minutes.
• Turn the sirloin steak over again and continue to cook for a further 20 minutes (for medium)
• or until the sirloin is barbecued to your liking.
• When the beef sirloin is cooked to your liking
• remove it from the barbecue and set aside to rest for ten minutes
• before carving into thick slices.
• To serve
• arrange 2-3 slices of the barbecued beef sirloin onto serving plates and spoon over the chimicurri sauce.