Trim excess sinew from the sirloin and cut into 8 ×
Blanch the beans in boiling water for 2 minutes and then refresh in an ice bath. Pop the beans from the pods and remove the outer skins. Refrigerate until ready to serve.
Wash the tomatoes and slice down the centre lengthways. Cut 4 slices per individual serving. Season lightly with sea salt flakes.
Top and tail the fine green beans and wash in cold water. Drizzle with olive oil and grill until slightly charred. Cut each into 4 for serving, and sprinkle with salt flakes to taste.
To make the chimichurri sauce, wash the fresh parsley and coriander and pat dry. Finely chop the leaves and combine in a bowl with the remaining ingredients. Adjust seasoning if necessary. Refrigerate until ready to serve, and finish with black pepper and sea salt flakes when serving.
To assemble, slice the sirloin steak portions and place on each plate. Arrange
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