- 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.
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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