Oil and season the steaks and cook them for 3 to 5 minutes on each side on the barbecue or grill, depending on how pink you like it.
While they're cooking, whizz the herbs, vinegar, oil and garlic in a food processor until you have a chunky sauce. Season to taste.
When the steaks are cooked, allow them to rest for a couple of minutes, then serve with the chimichurri, jacket potatoes, and a cucumber and radish salad.
- 4 sirloin steaks
- large handful each coriander and mint, large stalks removed
- small bunch oregano, leaves picked
- 2tbsp red wine vinegar
- 2tbsp olive oil
- 2 garlic cloves, peeled and chopped
- jacket potatoes, and a radish and cucumber salad, to serve
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Rebecca Smith was a Food Writer for Woman & Home and during her time with the magazine she was responsible for bringing an impressive array of mouth-watering recipes to womanandhome.com. These recipes ranged from slow-cooked Shoulder of Lamb and Hot Water Crust Ham Hock Pies, to sweet treats such as a delectable Chocolate Brownie Cake and intricate Pistachio and Rose Water cake.
Following her work with Woman & Home, Rebecca went on to become the Deputy Editor at Delicious Magazine.
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