Churrasco de chorizo

Also known as a Spiral cut Sirloin Steak, marinated in parsley and garlic traditional to Argentina and other parts of latin America

Ingredients

1.2kg beef sirloin

40ml beef fat

2 tsp sea salt

400ml Churrasco Marinade (recipe below)

For the Churrasco Marinade:

2 bunches flat parsley, leaves picked and finely chopped

400ml vegetable rapeseed oil

2 bulbs garlic, peeled and chopped

METHOD

Begin by preparing the Churrasco Marinade. In a large bowl, combine the finely chopped parsley, chopped garlic, and vegetable rapeseed oil. Stir well to mix, and store the marinade in an airtight container until ready to use.

Place the beef sirloin in a shallow dish or resealable plastic bag. Pour the prepared Churrasco Marinade over the sirloin, ensuring it is evenly coated. Seal the dish or bag and refrigerate for at least 2 hours, preferably overnight, to allow the flavours to meld.