Chef Ilkay H. Suuctugu Aussie Grassfed Beef Sirloin "Burnt Ends" with Chimichurri Sauce & Lime
- Prep time 0Min
- Cook time 0Min
- Technique Grill
- Meat Beef
- Cut Sirloin
- Serves 2
Capturing attention with grassfed Aussie steak at the center of a mouth-watering shareable.
Ingredients
For Aussie Beef
- 6 ounces very cold Aussie beef strip loin
- Salt, to taste
- Freshly ground black pepper, to taste
- Ground cumin, to taste
- Extra-virgin olive oil, as needed
For Chimichurri Sauce
- 200 grams parsley leaves
- 75 grams cilantro leaves
- 50 grams mint leaves
- 700 grams extra-virgin olive oil
- 14 grams fresh garlic, germ removed
- 75 grams shallots, minced
- 250 grams fermented green chili
- 9 grams cumin, toasted and ground
- 6 grams salt
To Serve (1 Portion)
- 1 piece cooked steak
- Fleur de sel, as needed
- Freshly ground black pepper, as needed
- Finely grated lime zest, as needed
- 25 grams chimichurri
- 1 lime wedge
Method
For the Sirloin
As needed, season the steak with salt, pepper and cumin. Coat well in extra-virgin olive oil and caramelize on a very hot grill until a thick, uniform bark is obtained. Cut the beef in half lengthwise. Each piece should have an equal ratio of bark to medium-rare interior.
For the Chimichurri Sauce
Blanch and shock the herbs, then squeeze out all the water using kitchen towels. Combine one-third of the herbs with the second set of ingredients and purée until smooth. Cool over ice, then return to the blender with the remaining herbs and purée to a coarse mash. Cool over ice, then mix with the third set of ingredients.
Spoon the sauce into the bottom of a bowl and scatter with the “burnt ends,” rare side up. Finish with a little lime zest, fleur de sel and black pepper. Serve with a lime wedge.
