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Matt Moran’s Steak Sirloin

Story: Matt Moran’s Steak Sirloin
Episode: 1
Presenter: Georgia Moore/ Matt Moran
Air Date: 11 April 2021


For the Beef Sirloin:
80 ml grapeseed oil
2 x 500g Harvey beef sirloins
60g Salted butter
Sea salt
Cracked Black peppercorns

For the Chimichurri:
¼ Bunch Coriander – picked leaves
½ Bunch basil – Picked Leaves
½ bunch flat-leaf parsley – picked leaves
1 tsp cumin
1 x long red chilli, finely sliced
1 clove garlic – peeled and finely chopped
1 French shallot – peeled
300 ml olive oil
3 teaspoons red wine vinegar


Preheat oven to 180 degrees

To make the chimichurri place the picked herbs, cumin, garlic and shallot into a food processor and blend until combined place the mix into a bowl and mix in the vinegar, season to taste, mix through the sliced red chilli.

To prepare the Sirloin, using a sharp knife remove any sinew from the sirloin and trim any access fat. Season each of the steaks on both sides with salt and pepper to taste. Place a large frypan on a high heat, add in the grapeseed oil, once the pan is hot, place in each of the steaks and cook for each side for 3 – 4 mins until a golden brown. Repeat on the other side (Depending on the size of the steak you may need to place it into the oven for 3-5mins to get to desired cooking temperature), place the butter into the frypan and biased the steaks to finish. Remove the steaks from the frypan and place them onto a tray to rest for 5 mins before serving with the chimichurri.

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