Chef Ilkay H. Suuctugu Aussie Grassfed Beef Sirloin "Burnt Ends" with Chimichurri Sauce and 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.


6 oz Very cold beef striploin

Salt, Black Pepper, Cumin, Extra Virgin Olive Oil

Parsley leaves

Cilantro leaves

Mint leaves

Extra Virgin Olive oil

Fresh Garlic, germ remove

Shallots, minced

Green chili ferment

Cumin, toasted and ground



Chimichurri Sauce:

1st set
200 g parsley leaves
75 g cilantro leaves
50 g mint leaves

2nd set
700 g evo
14 g garlic, germ remove

3rd set
75 g shallots, minced
250 g green chili ferment
9 g cumin, toasted and ground
6 g salt


For the Sirloin:

As needed season the steak with salt/pepper/cumin, coat well in evo and caramelize on a very hot grill until a thick uniform bark is obtained. Cut beef in ½ lengthwise (each piece should have an equal ratio of bark to medium rare interior).


For the Chimichurri Sauce:

Blanche and shock herbs: squeeze out all water with using sports towels. Combine 1/3 herbs with 2nd set and puree until smooth: cool over ice, then return blender with remaining herbs and puree to a coarse mash. Cool over ice, and then mix with 3rd set.


To Serve for 1 Portion:
1 pc cooked steak
Fleur de sel, Black pepper, Lime zest/ microplane
25 g chimichurri
Lime wedge

Spoon sauce into the bottom of a bowl and scatter with the “burnt ends”, rare side up. Finish with a little lime zest, sea salt and black pepper; serve with a lime wedge