Grilled Sirloin Steak with Chimichurri

Method:

BRAISED BEEF SHIN:

Pre heat oven to 150°C

Non stick frying pan – brown off all the chuck steak in batches

Drain off excess fat and put in a casserole dish

Roast the onion and pepper in a pan, until start to soften, then add the garlic, the chipotle paste, green chillis, cumin and paprika and fry for 1 more minute

Place over the beef in casserole dish, then add chopped tomaotoes, malbec, stock and herbs (oregano & bay leaf)

Cover the dish and braise for 4 hours

CHIMICHURRI:

Mix all together the extra virgin olive oil, red wine vinegar, minced garlic cloves, salt, oregano, paprika, chopped parsley & coriander – let this infuse for at least 1 hour

Get steaks out of fridge to come to room temperature

GARLIC PUREE:

Wrap the whole garlic head in tin foil

Roast in the oven for 1 hour or until soft

Let it cool, squeeze garlic out of cloves, puree with the back of a knife

TO FINISH BRAISED BEEF:

Take the beef out of the casserole dish, pass the liquid off into saucepan – reduce to sauce consistency

Blend the vegetables and pull the beef

Add the blended vegetables and reduced sauce to the pulled beef – keep warm in pan

BBQ STREET CORN:

Take the corn out of husks and boil in salted water for 10 minutes

Whilst that cooks, make the lime crème fraiche by zesting and juicing the lime and then add to crème fraiche

Chargrill the corn on the cob

Drizzle with crème fraiche

Sprinkle of crushed puffed corn

SIRLOIN STEAK:

Season with salt and pepper

Bring a heavy bottom frying pan to almost smoking

Pan fried steak for 2 minutes either side for medium rare or cook for longer for desired temperature

Let rest for 5 minutes