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Categories:
extra-virgin olive oil thyme oregano flat leaf parsley rosemary chilli sweet spanish paprika garlic red wine vinegar salt freshly ground black pepper
Viewed: 1 - Published at: 5 years agoIngredients
- 1 cup (250ml) extra virgin olive oil
- 2 Tbsp chopped thyme
- 2 Tbsp chopped oregano
- 2 Tbsp chopped flat-leaf parsley
- 1 Tbsp chopped rosemary
- 1 chipotle chilli in adobo sauce, chopped
- 1 Tbsp sweet Spanish paprika
- 3 cloves garlic, finely chopped
- 3 Tbsp red wine vinegar
- 1/2 tsp sea salt
- Freshly ground black pepper
- 1lb 50z (600g) top sirloin steak about 1 in (2.5cm) thick
Method
- 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. Serves 2
