Sirloin Steaks with Chimichurri

• Take the meat out of the refrigerator and let it come to room temperature. Sprinkle it with sea salt and freshly ground black pepper 10 minutes before firing up the BBQ.
• When preparing a steak, including a sirloin steak, I always go for the method they call Reverse Sear. Whereas you would normally sear the meat first and then let it cook through to the desired doneness, with Reverse Sear, you do the opposite. So, we're going to indirectly cook the sirloin steaks to a certain internal temperature first, and then sear them briefly on both sides at the end.
• Why do I always go for Reverse Sear when cooking a steak? With the 'normal' method, you first sear the outside and then aim for the perfect doneness inside. But while you try to get the inside perfect, the outside continues to cook slowly. This results in a grayish edge on your steak. This doesn't happen with the Reverse Sear method.
• But let's barbecue. Fire up the BBQ and prepare it for indirect grilling. This means that under a part of your grill grate, there are no direct coals or briquettes. This part should be large enough to accommodate both sirloin steak steaks. Aim for a temperature of 130 degrees Celsius (266 degrees Fahrenheit).
• When the BBQ is at temperature, place the sirloin steak steaks on the BBQ. Put them on the indirect part, not directly above the coals, and insert your meat thermometer into one of the sirloin steaks. Let the sirloin steaks cook to an internal temperature of 50 degrees Celsius (122 degrees Fahrenheit). This will take about 25 minutes, depending on the thickness of your sirloin steak.
• After placing the sirloin steaks on the BBQ, fill a charcoal chimney starter with coals and light it. Then, it's time for the chimichurri.

Preparing Chimichurri:

• Finely chop the mint and parsley and place them in a bowl. Add the tablespoons of oregano and basil. Finely chop the half red onion and add it to the bowl. Grate the peel of half the lemon into the bowl and add the juice of half a lemon. Squeeze the two cloves of garlic into the bowl and then add olive oil until a 'smooth' sauce is formed. Finally, season with salt and pepper.

Finishing the Sirloin steaks:

• When the sirloin steaks reach an internal temperature of 50 degrees Celsius, take them off the BBQ. Place them on a plate and cover with aluminum foil.
• Then, grab the charcoal chimney starter with the hot coals, lift the grill grate, and add the coals.
• Put the grate back on the BBQ and retrieve the sirloin steaks. Now it's time to sear the sirloin steaks. Place the sirloin steaks directly above the coals and grill for 30 seconds. Flip the sirloin steaks and grill the other side for 30 seconds. Remove the sirloin steaks from the BBQ and place them back on the plate. Cover the plate with aluminum foil and let the meat rest for 5 minutes. This allows the meat juices to redistribute.
• Serve the sirloin steaks with your chimichurri, some fries or roasted potatoes, and vegetables of your choice. Enjoy your meal!