Peppered Sirloin Steak 

with 

Argentinian Chimichurri Sauce

Yield: 2 servings

Ingredients

2x 8 oz sirloin steaks (grass fed if possible- both approx. 1 1/2 inch thick.

1 batch chimichurri sauce  (recipe below)

1 1/2 tablespoons of mixed peppercorns, freshly cracked

1 1/2 teaspoon pink sea salt coarse ( or regular coarse sea salt)

3/4 teaspoon of red pepper flakes

1 teaspoons of smoked paprika

1 teaspoon of olive oil.

For the Chimichurri Sauce

1 bunch flat leaf parsley (tops only)

1/2 bunch cilantro (optional) tops only

1 lime  or lemon ( more to taste)

1/3 cup extra virgin olive oil

4 cloves garlic (grated)

1/2 Chile pepper or a pinch of red pepper flakes

2 tablespoons fresh oregano leaves.

 1/2 sea salt or more to taste.

Methods:

-Bring the steaks to room temperature, and allow them rest for 20 minutes- pat dry with paper towels

-On a large flat plate, mix together  the freshly cracked peppercorns medley, with the pink salt sea salt, red pepper flakes and paprika.

-Drizzle the steaks with the olive oil and gently place them on top of the spice mixture to coat. Make sure to get the sides as well.

-Preheat a cast iron plate or skillet on medium high heat and sear the steaks for 3 minutes on each side.

-Flip the streaks o their skinny side and make sure to sear all over for about 30 seconds per section. This will give you a medium rate steak, with a perfect pink juicy center.

-Transfer the steaks to a cutting board and loosely cover with foil. Allow them to rest for about 10 minutes, while you prepare the sauce.

Chimrichurri Sauce Method:

-In a bowl of a small food processor or blender, add the parsley, oregano, cilantro, garlic and lime or lemon juice.

-Process until smooth, but still with a little texture. Transfer to a jar or bowl and season to taste with the sea salt.

  Enjoy Chef Ed