Grilled Steak with Chimichurri Sauce

Main courseServes 6

# Mix all the marinade ingredients together and rub into the meat. # Put this in a plastic bag or covered bowl and into the fridge for anything between 1-24 hours nearer 24 is better! # Take the meat out of the fridge well before cooking, to allow it to come back up to room temperature. # For the sauce, coarsely chop the herbs, and pound together in a pestle and mortar until well mixed, with some of the olive oil to loosen. # Add the rest of the ingredients, including the rest of the oil and season well to taste. # If there's lots of marinade, wipe the excess off and bring the bbq or griddle pan to smoking hot. # Cook the steak to your liking, and make sure you let the meat rest for at least 10 minutes after cooking, just on a carving board, loosely covered in some foil will do it.


* 2kg sirloin steak, in one piece from your butcher, if possible, or in as large pieces as possible.
* Fresh watercress, or other peppery salad leaves available.

For the marinade

* 1 lemon, squeezed
* 1 red chilli, finely chopped
* 2 garlic cloves, smashed and pounded into a paste(ish)
* 2 teaspoons ground cumin
* 1 teaspoon hot smoked paprika
* 100ml olive oil
* Sea salt and freshly ground black pepper

For the sauce

* 1 large bunch flat-leaf parsley, leaves picked
* 1 small bunch coriander, leaves picked
* 4 tablespoons sherry/red wine vinegar
* 2 tablespoons lemon juice
* 1-2 red chillies, finely chopped
* 2-3 garlic cloves, ground into a course paste
* 2 teaspoons ground cumin
* 2 teaspoon hot smoked paprika
* 200ml olive oil
* Sea salt and freshly ground black pepper