Sirloin Steak With Chimichurri, Roasted Tomatoes And Honeydew - cooking recipe

Ingredients

1 None lemon, juiced
2 cloves garlic, finely chopped
1 bunch parsley, chopped
6 stems oregano, chopped
8 tbsp olive oil
4 tbsp red wine vinegar
1 pinch chili flakes
4 None rump steaks, about 250g each
600 g tomatoes, quartered
1 tbsp sugar
600 g honeydew melon, peeled and sliced

Preparation

For the chimichurri sauce, mix the lemon juice, garlic, parsley, oregano, 4 tbsp oil, 3 tbsp vinegar and chili flakes. Season to taste and set aside.
Heat 2 tbsp oil in a pan, season the meat then sear for about 4 mins on each side then remove from the heat, cover with foil and allow to rest for 2-3 mins. Add the tomatoes to the pan along with 1 tbsp vinegar and 1 tbsp sugar. Season, cover and simmer for 5 mins then add the melon and simmer for 5 more mins.
Serve the steak on a bed of tomatoes and melon with the chimichurri sauce drizzled over top.