- Prep Time
- 5 mins
- Total Time
- 35 mins
- Serves
- 4
Ingredients
- 1/2 cup
- lightly packed flat-leaf parsley
- 125 mL
- 1/4 cup
- lightly packed fresh cilantro
- 60 mL
- 1/3 cup
- olive oil
- 75 mL
- 1/3 cup
- red wine vinegar
- 75 mL
- 2 cloves
- garlic
- 2 tsp
- oregano seasoning paste
- 10 mL
- 1/8 tsp
- dried chili peppers
- 0.5 mL
- 1 tsp
- salt, divided
- 5 mL
- 1-1/2 lb
- Sterling Silver Sirloin Flap
- 750 g
Method
- Step 1
- In a small food processor or electric chopper, combine parsley, cilantro, olive oil, vinegar, garlic, oregano paste, dried chili peppers and 1/2 tsp (2 mL) salt and process into a smooth paste.
- Step 2
- Preheat barbecue to high. Place beef in a shallow baking dish and spoon half the paste overtop, spreading over both sides of meat with back of spoon.
- Step 3
- Sprinkle both sides of beef with remaining salt. Grill approx. 7 min. per side for medium-rare. Do not flip more than once. Remove beef from barbecue and let rest, 10 min. Thinly slice across the grain and serve with remaining paste.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- 1/4 of the recipe
- Calories:
- 290
- Fat:
- 15 g
- Saturated Fat:
- 5 g
- Cholesterol:
- 85 mg
- Protein:
- 38 g
- Sodium:
- 450 mg
