Matt Moran’s Harvey Beef Sirloin with Chimichurri
80 ml grapeseed oil
4 x 250g Harvey Beef Porterhouse steaks
60g salted butter
Cracked black peppercorns
¼ bunch coriander, leaves picked
½ bunch basil, leaves picked
½ bunch flat leaf parsley, leaves picked
1 tsp cumin
1 long red chilli, finely sliced
1 clove garlic, peeled and finely chopped
1 French shallot, peeled
300 ml olive oil
3 teaspoons red wine vinegar
Pre-heat oven to 180 degrees (if using – see below).
To make the chimichurri place the picked herbs, cumin, garlic and shallot into a food processor and blend until combined. Place the mix into a bowl and mix in the vinegar, season to taste and mix through the sliced red chilli.
To prepare the sirloin, using a sharp knife remove any sinew from the sirloin and trim any excess fat. Season each of the steaks on both sides with salt and pepper to taste.
Place a large fry pan on a high heat, add in the grapeseed oil, once the pan is hot place in each of the steaks and cook for each side for 3 – 4 mins until golden brown. (Depending on the size of the steak you may need to place into the oven for 3-5mins to get to desired cooking temperature)
Place the butter into the fry pan and baste the steaks to finish. Remove the steaks from the frypan and place onto a tray to rest for 5 mins before serving with the chimichurri.