The most important thing to grill meat is to have a good frying pan. The ones I like the most are the iron ones.
So today I used an iron grill because the touch it gives to the meat is unique. The meat is sealed keeping all the juices inside and thanks to the high temperature it creates a crispy layer on the outside that is unique.
For the sirloin
1 beef tenderloin
freshly ground black pepper
For the chimichurri sauce
4 cloves of garlic
1 tablespoon ground cayenne
2 tablespoons of oregano
1 teaspoon of thyme
1 teaspoon cumin
1 tablespoon chopped parsley
1 tablespoon sweet paprika
125 ml of extra virgin olive oil
Salt to taste
Heat an Iron Efficient pan. Season the pieces of sirloin with salt and pepper and place on the hot frying pan. Let cook two minutes on one side and then a minute and a half on the other.
For the sauce, In a frying pan, brown the thyme, oregano, cumin and ground cayenne pepper. Add a few drops of oil and heat gently.
We chop the garlic cloves. Transfer the hot spices to a bowl. Add the vinegar and oil. Season with salt and reserve.
We serve the meat with the sauce and some grilled peppers that we will do in the same iron skillet
Photography and recipe by Loleta .