Sirloin, edamame beans, green heirloom tomato, chimichurri

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Preparation info

  • Serves 8

    main course portions
    • Difficulty

      Medium

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About
Marble

This is one of my favourites to eat on the go. Full of flavour … And the chimichurri sauce is great on any meat off the grill.

Ingredients

Sirloin

Edamame beans

  • 300 g edamame bean pods
  • boiling water
  • ice water

Green heirloom tomatoes

  • 360 g green heirloom tomatoes
  • Maldon sea salt flakes

Fine green beans

  • 160 g fine green beans
  • 30 ml olive oil
  • Maldon sea salt flakes

Chimichurri sauce

  • 60 g fresh parsley leaves
  • 30 g fresh coriander leaves
  • 2 cloves garlic – microplaned
  • 65 ml olive oil/canola blend
  • 20 ml red wine vinegar
  • 3 g chopped red chilli
  • 1 g black pepper – plus extra to serve
  • 4 g Maldon sea salt flakes – plus extra to serve
  • 40 g parmesan cheese – shaved

Method

Trim excess sinew from the sirloin and cut into 8 × 200 g portions. Brush each steak with basting sauce and season with sea salt flakes. Place on the grill over hot coals to colour. Move the meat over medium coals and cook slowly to the desired temperature – see ‘Meat – cooking temperatures’. Remove the steaks from the heat and rest for 10–20 minutes in a warm place.

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 30 g edamame beans, 45 g green heirloom tomatoes and 20 g fine green beans as shown in the photo or as desired, drizzle with 15 ml chimichurri sauce and sprinkle with 5 g parmesan shavings.