Sirloin Flap with Tangy Herb Sauce

Prep time: 5min
Total time: 35min
Serves 4
1/2 cup
lightly packed flat-leaf parsley
125 mL
1/4 cup
lightly packed fresh Cilantro
60 mL
1/3 cup
olive oil
75 mL
1/3 cup
Red Wine Vinegar
75 mL
2 cloves
garlic
0
2 tsp
Oregano Seasoning Paste
10 mL
1/8 tsp
dried chili peppers
0.5 mL
1 tsp
salt, divided
5 mL
1
piece (approx 1 1/2 lb/750g) Sterling SilverĀ® Sirloin Flap
0
1/4 of the recipe
calories
290
fat
15 g
saturated fat
5 g
protein
38 g
cholestrol
85 mg
sodium
450 mg

Directions

  1. In a small food processor or electric chopper, combine parsley, cilantro, olive oil, vinegar, garlic, oregano paste, dried chili peppers and 1/2 tsp (2 mL) salt and process into a smooth paste.

  2. Preheat barbecue to high. Place beef in a shallow baking dish and spoon half the paste overtop, spreading over both sides of meat with back of spoon.

  3. Sprinkle both sides of beef with remaining salt. Grill approx. 7 min. per side for medium-rare. Do not flip more than once. Remove beef from barbecue and let rest, 10 min. Thinly slice across the grain and serve with remaining paste.