Sirloin Steaks With Chilean Spring Herb Sauce and Barbecued Potatoes
Serves 6
250ml shiraz
1/4 cup Worcestershire sauce
2 tablespoons aged red wine vinegar
8 black peppercorns, lightly crushed
2 fresh bay leaves
1/4 cup chopped oregano leaves
1 1/2 tsp ground cumin
1/4 tsp dried chilli flakes
6 sirloin steaks (about 250g each)
1kg small chat potatoes, scrubbed
Chilean spring herb sauce:
1/3 cup (firmly packed) coriander leaves
2 tsp oregano leaves
2 cloves of garlic, crushed
1/2 small Spanish onion, chopped
2 fresh small red chillies, seeded (optional) and finely chopped
1/2 cup extra virgin olive oil
1 Tbsp aged red wine vinegar
Combine shiraz, Worcestershire sauce, vinegar, peppercorns, bay leaves, oregano, cumin and chilli flakes in a small bowl. Place steaks in a flat ceramic or glass dish, then pour over marinade, cover and refrigerate for at least 2 hours, or overnight. Bring steaks to room temperature before barbecuing.
Meanwhile, for Chilean spring herb sauce, process herbs, garlic, onion, chillies and 1/2 teaspoon sea salt in a food processor until combined. With motor running, add oil and vinegar and process until a thick sauce forms. Season to taste with sea salt and freshly ground black pepper, cover closely with plastic wrap and refrigerate until required. Makes about 1 cup.
Cook potatoes in boiling salted water for 10 minutes or until just tender, then drain well.
Barbecue potatoes on a hot grill plate for 10 minutes, turning to brown evenly. Meanwhile, drain steaks, discarding marinade, then barbecue on a grill plate over high heat for 3-4 minutes on each side for medium rare or until cooked to your liking, then rest, covered with foil for 10 minutes. Serve steaks topped with a spoonful of Chilean spring herb sauce, with barbecued potatoes to the side.