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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 24 - Marinated Sirloin of Beef with Chimmi Churri and Slaw


Green Team

Marinated Sirloin of Beef with Chimmi Churri and Slaw

Serves 4

 

2 x 3cm thick 300g beef sirloin

 

Marinade

1 tablespoon chipotle chilli powder

1/2 tablespoon ancho chilli powder

1/2 teaspoon allspice powder

1 bunch coriander, roots only, finely chopped

2 teaspoons vinegar

Juice of 1/2 lime

2 tablespoons grapeseed oil

salt, to taste

 

Slaw

1 egg yolk

1 teaspoon mustard

juice of 1/2 lime

1/2 cup grapeseed oil

1/2 small red cabbage, finely shredded

1/2 small green cabbage, finely shredded

1 small carrot, grated

1/2 bunch coriander, picked leaves only

salt, to taste

 

Chimmichurri

1/2 bunch coriander, picked leaves only

1/2 bunch parsley, leaved picked

1 clove garlic

1 tablespoon lime juice

1/2 teaspoon ground cumin

1/2 teaspoon chilli flakes

1/2 cup grapeseed oil

salt, to taste

 

  • For the marinade, combine spice powders, coriander roots, vinegar, lime juice and oil. Adjust seasoning.
  • Cover the steaks with marinade and set aside for at least 1 hour.
  • To make the mayonnaise for the slaw, combine egg yolk, mustard and lime juice in a measuring jug. Blend with stick blender until slightly thickened. Add grapeseed oil in a thin stream while blending until thick and emulsified. Season to taste. Transfer to a large bowl.
  • Add cabbage, carrot and coriander leaves to the mayonnaise and mix until well combined. Set aside in fridge.
  • For the chimmichurri place herbs, garlic, lime juice, cumin, chilli flakes and cup of the grapeseed oil in a blender and blitz until the mix is finely chopped. Transfer to a bowl, add remaining cup oil and stir to combine. Season and set aside.
  • Heat a char grill pan over high heat. Remove steaks from marinade and place on grill. Reduce heat to medium high and cook steaks to medium, about 3 minutes each side or until cooked to your liking. Remove from pan and set aside to rest then slice.
  • To serve, place coleslaw on each plate, top with slices of steaks and top with chimichurri.

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