Name: Chimichurri Beef
Yield: 6 servings
Cuisine: Beef
Ingredients: 0.00 steak sirloin, scotch, rump or tenderised barbecue steaks; 2.00 Tbs vinegar white; 2.00 Tbs fresh chillies 573; 2.00 Tbs soy sauce; 2.00 garlic cloves, peeled and crushed; 1.00 tsp sugar; 2.00 tsp dried oregano; 2.00 fresh parsley; 2.00 garlic cloves, peeled and crushed; 0.00 dried oregano; 0.00 fresh chillies crushed or powder; 50.00 ml fresh chillies 573; 25.00 ml vinegar; 75.00 ml wine red; 0.00 salt and freshly ground black pepper to taste

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Ingredients (15)

0.00

steak — sirloin, scotch, rump or tenderised barbecue steaks

MARINADE

2.00 Tbs	vinegar — white
2.00 Tbs	fresh chillies — 573
2.00 Tbs	soy sauce
2.00	garlic — cloves, peeled and crushed
1.00 tsp	sugar
2.00 tsp	dried oregano

chimichurri sauce

2.00	fresh parsley
2.00	garlic — cloves, peeled and crushed
0.00	dried oregano
0.00	fresh chillies — crushed or powder
50.00 ml	fresh chillies — 573
25.00 ml	vinegar
75.00 ml	wine — red
0.00	salt and freshly ground black pepper — to taste

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Method:

Combine all marinade ingredients in a large dish. Marinate steaks for 2-4 hours in the fridge. Remove steaks from the marinade, drain, pat dry and bring to room temperature. Make the sauce by putting all the ingredients in a blender or food processor and processing until combined.

Lightly oil the barbecue and grill the steaks over a moderately high heat for 3-5 minutes per side, or until cooked to your liking, turning once. Serve with the chimichurri sauce.