BBQ Sirloin with Parsley, Oregano and “Brave” Potatoes

BBQ Sirloin with Parsley, Oregano and “Brave” Potatoes

Serves 4
45 minutes
4 x 200 gram sirloin steaks
600 gram potatoes, peeled and diced
1 teaspoon Lightly Dried Chilli
2 tablespoons Lightly Dried Parsley
1/2 teaspoon Garlic Cold Blended Paste
1 tablespoon
4 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar or sherry vinegar
1/2 teaspoon cracked black pepper
1/2 cup mayonnaise
1/4 teaspoon cayenne pepper
1 teaspoon smoked paprika
2 tablespoons olive oil
1 bunch watercress
Salt and black pepper

Cover the potatoes with cold water, bring to the boil and simmer for five minutes. Drain well and shake the potatoes in the colander to make the outsides of them “fluffy”. Toss with the 2 tablespoon olive oil, season well with salt and pepper and roast on a baking tray for 20 minutes at 180°C.


To make the chimmichuri, mix together the chilli, parsley, garlic, oregano, extra virgin olive oil, vinegar and pepper.


Mix the mayonnaise, cayenne and paprika together and use this to dress the roasted potatoes.


Grill the sirloin steaks on a BBQ or grill plate until cooked to your liking.


Serve with the potatoes, chimmichurri and watercress.

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