Grass-Fed Sirloin with Chimichurri Verde & Pickled Shallots

Serves: 2–3

Ingredients

• 400g grass-fed sirloin steak
• 1 tbsp olive oil
• Sea salt & cracked black pepper

Chimichurri Verde

• 1 cup flat-leaf parsley, finely chopped
• 2 tbsp oregano (fresh or dried)
• 1 clove garlic, minced
• ½ tsp chilli flakes (adjust to taste)
• 2 tbsp red wine vinegar
• ⅓ cup olive oil
• Salt to taste

Quick Pickled Shallots

• 1 small shallot, thinly sliced
• 2 tbsp red wine vinegar
• Pinch of sugar
• Pinch of salt

Method

1. Combine shallots, vinegar, sugar, and salt. Set aside for at least 15 minutes until softened and bright.
2. Mix parsley, oregano, garlic, chilli flakes, vinegar, and olive oil. Season lightly — it should taste fresh and sharp, not oily.
3. Pat the sirloin dry and season generously with salt and pepper.
4. Heat a pan or grill until very hot. Add oil and sear steak for 2–3 minutes per side for medium-rare, depending on thickness.
5. Rest for 5–7 minutes, then slice thinly across the grain.
6. Spoon chimichurri over the sliced steak and scatter with pickled shallots.

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Serving Suggestion

Pair with roasted potatoes, grilled vegetables, or a simple tomato salad to let the steak shine.