Learn to make roasted top sirloin with chimichurri aioli

Ideal for a Sunday lunch, the recipe we have selected features top sirloin. The piece stands out for being a noble cut, with low fat content and a lot of tenderness.

To accompany the meat, we will teach you how to prepare a delicious aioli sauce, thick and widely used in French cuisine. With a touch of chimichurri, the flavor is accentuated and guarantees an incredible dining experience. Follow the step by step.

 Ingredients:

Roasted top sirloin

• 1 pack of Minerva top sirloin
• 2 tbsp. Alma Lusa Olive Oil
• 2 garlic cloves, chopped
• Salt to taste
• 1 tbsp. hot paprika

Chimichurri Aioli

• 2 egg yolks
• 1 tbsp vinegar
• 1 tbsp Dijon mustard
• 200 ml oil
• Salt to taste
• 4 tbsp chimichurri

Preparation:

Chimichurri Aioli:

Using the ingredients at room temperature, place the egg yolks, vinegar and Dijon mustard in a large bowl.

Beat with a metal beater until the mixture is clear. While stirring, add the oil until it becomes a thick, firm cream.

Season with salt and chimichurri. Mix gently and take to the refrigerator. Set aside.

Roasted top sirloin:

In a large roasting pan, place the top sirloin.

Drizzle with olive oil, chopped garlic and season with salt and spicy paprika.

Mix well and marinate for at least 1 hour.  Cover it with aluminum foil and bake a preheated oven at 180°C for 30 minutes.

Remove the foil and roast for another 20 minutes or until browned.

Cut into fillets and serve with the chimichurri aioli.