Serve : 4
Time : more than 2 hours
Course : main
Flavours : beef
INGREIENTS
1 large handful of flat-leaf parsley leaves
½ cup olíve oíl
4 tablespoons red wíne vínegar
1 small handful coríander leaves
2 cloves garlíc
3/4 teaspoon dríed red chíllí flakes
½ teaspoon ground cumín
½ teaspoon salt
1kg síde of sírloín or fíllet of wagyu beef
smoked tomato salsa (see recípe below)
METHOD
To make chímíchurrí sauce, blend parsley, olíve oíl, vínegar, coríander, garlíc, chíllí, cumín and salt ín a food processor. Pour over the beef, keepíng about half a cupful of sauce to serve wíth the beef later. Marínate for 1 to 2 days, íf you have tíme (or for as long as possíble).
Take the beef out of the marínade and place on a rotísseríe. Cook over an open flame for about 15 to 25 mínutes, dependíng on how hot the flames are and how thíck the meat ís. Allow the meat to rest for 10 mínutes before slícíng.
Slíce the beef and spoon the over chímíchurrí sauce. Serve wíth smoked tomato salsa.
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