Chuleta Steak with Chimichurri
Meat / Main
Chuleta Steak is a beautifully marbled cut, both succulent and full of exquisite flavour. Follow the steps below for a delectable result that's easy and quick to prepare...
Note: this recipe works well with any Chuleta Steak, be it sirloin or ribeye.
Chuleta Steak, bone-in sirloin (750g)
Chimichurri (dry mix)
Take your sirloin outside the fridge so it gets to room temperature at least 1 hour before cooking it and remove from the bag. Dry pat any moisture with a kitchen towel, massage with oil and season with coarse salt just 10 minutes before cooking it.
Pre-heat oven at 130 degrees Celsius (with fan on).
Put a pan on high heat until it starts to smoke. Then cook your steak for 3 minutes on each side and place it also for a minute on its side so you can render a bit of the outside fat.
As a final step, place sirloin in the oven at 130 degrees Celsius for:
8 minutes (medium rare)
10 minutes (medium)
12 minutes (medium well)
14 minutes (well done)
Then rest your steak covered with foil for about 6-8 minutes. This part is important, it allows the meat to retain juices inside.
Take some chimichurri dry-mix and add equal parts of water, oil and vinegar. Stir to combine.
Now it’s time to enjoy with our chimichurri drizzled on top of your chuleta.
This recipe works well with any chuleta steak, be it sirloin or ribeye.