SIRLOIN WITH CHIMICHURRI

If your butcher stocks it, ask for tri-tip, a tender, triangular cut of beef tucked near the sirloin. There are only two per steer. SERVES 6

1T sesame seeds

1T smoked paprika

2T plus 1/2 cup olive oil

2t kosher salt, plus more 2t freshly ground black pepper,

plus more

900g sirloin steak

2 garlic cloves, finely grated 2 cups finely chopped parsley 1/2 cup finely chopped coriander 1/4 cup red-wine vinegar

1T agave nectar

1. Mix sesame seeds, paprika, 2T oil, 2t salt and 2t pepper in a small bowl to combine. rub all over steak and let sit at room temperature, 30 minutes. 2. Meanwhile, prepare a grill for mediumhigh, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off ). Place steak over indirect heat, cover grill, and grill, turning once, until an instantread thermometer inserted into the thickest part of the steak registers 46°C, 20 to 30 minutes. Move steak to direct heat and grill until lightly charred, about 2 minutes per side, or until an instantread thermometer registers 49°C for medium-rare (temperature will continue to rise off heat). Transfer to a cutting board and let rest 10 minutes before slicing against the grain. 3. While steak is resting, combine garlic, parsley, coriander, vinegar, agave nectar, and remaining 1/2 cup oil; season with salt and pepper. serve steak with chimichurri.