- 1 kg tip of beef sirloin
- 100 g chopped parsley
- 50 g white wine vinegar
- 10 g dried oregano
- extra virgin olive oil
Rub the sirloin with extra virgin olive oil (very little, otherwise it burns on the grill) and a few slices of garlic. Avoid the salt, not to extract the juices.
grilling the meat, resting it on the fat part, for about 15 minutes: place the thicker part in the area of the hottest grill, leaving the tip, thinner, in an area with less intense heat.
Let rest the sirloin for 10 minutes, then slice it and serve the steaks with the sauce (it's called chimichurri and it's an Argentine recipe for grilled meats).
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