Sirloin Flap with Tangy Herb Sauce
Prep Time
Serves
Cooking Mode
½ cup lightly packed flat-leaf parsley
¼ cup lightly packed fresh cilantro
⅓ cup olive oil
⅓ cup red wine vinegar
2 cloves garlic
2 tsp oregano seasoning paste
⅛ tsp dried chili peppers
1 tsp salt, divided
1-½ lb Sterling Silver Sirloin Flap
½ cup lightly packed flat-leaf parsley
¼ cup lightly packed fresh cilantro
⅓ cup olive oil
⅓ cup red wine vinegar
2 cloves garlic
2 tsp oregano seasoning paste
⅛ tsp dried chili peppers
1 tsp salt, divided
1-½ lb Sterling Silver Sirloin Flap
Directions
1In 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.
2Preheat 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.
3Sprinkle 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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Personal Note
Personal Note
