Steak with Argentine herb sauce

• 1 cup flat-leaf parsley leaves • 1 cup packed fresh coriander

leaves

• 1 clove garlic

• 3 tbsp extra-virgin olive oil • 2 tbsp sherry vinegar

• ¼ tsp dried origanum

• ¼ tsp paprika

• pepper and coarse salt

• 4 sirloin or steaks, 1kg (each

2,5cm thick)

1. Prepare grill or braai for direct grilling on medium-high. Fit wire rack into suitable baking tray.

2. Prepare herb sauce: in a food processor or blender combine parsley, coriander and garlic. Pulse until finely chopped. Add oil, vinegar, origanum, paprika, and teaspoon each black pepper and salt. Pulse to blend.

3. Pat steaks dry. Sprinkle salt and pepper all over steaks. Immediately place on grill or braai; cook for 7 to 8 minutes for medium-rare or until done to your taste, turning over every 2 to 3 minutes. Transfer to a wire rack. Leave to stand for 5 minutes.

4. Stir any meat juices into herb sauce. Slice steak and serve with sauce.

About 1 863kJ, 38g protein, 1g carbohydrate, 31g total fat (10g saturated), 1g fibre, 136mg cholesterol, 285mg sodium.

Each Serving

Omit herb sauce and salt and pepper for steaks. In a mortar with pestle, crush 2 tablespoons black peppercorns, 1 tablespoon coriander seeds and 1 teaspoon fennel seeds until coarsely ground. Stir in 1 teaspoon coarse salt. Sprinkle mixture all over steaks; pat into meat. Grill or braai as directed at left. About 1 611kJ, 38g protein, 2g carbohydrate, 24g total fat (9g saturated), 1g fibre, 136mg cholesterol, 400mg sodium.

Each Serving