Ingredients Jump to Instructions ↓

  1. : 1 cup (250ml) extra virgin olive oil 2 tablespoons chopped thyme 2 tablespoons chopped oregano 2 tablespoons chopped flat-leaf parsley 1 tablespoon chopped rosemary 1 chipotle chilli in adobo sauce, chopped 1 tablespoon sweet Spanish paprika 3 cloves garlic, finely chopped 3 tablespoons red wine vinegar 1/2 teaspoon sea salt freshly ground black pepper 1 pound 5 ounces (600g) top sirloin steak about 1 inch (2 1/2cm)

Instructions Jump to Ingredients ↑

  1. Preparation : Heat the olive oil in a medium-sized saucepan until hot. Remove from the heat and set aside. Add the remaining ingredients, except for the steak, stir and leave at room temperature to cool and infuse for 1 hour. Pour one quarter of this marinade into a dish and add the steak, turning several times to coat. Reserve the remaining marinade to serve with the cooked steak. Cover and refrigerate for 1 hour. Remove and leave at room temperature for 30 minutes. Preheat the grill or grill pan to very hot and cook the steak for 2 minutes on each side for medium-rare. Transfer the steak to a chopping board and loosely cover with foil. Allow it to rest for 5 minutes before thinly slicing across the grain. Serve with the reserved marinade. Reprinted from Grill! . Copyright by Good Books ( ). Used by permission. All rights reserved.


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