Sirloin Steak With Chimichurri, Roasted Tomatoes And Honeydew

• 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

1. 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.
2. 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.
3. Serve the steak on a bed of tomatoes and melon with the chimichurri sauce drizzled over top.

lemon, garlic, parsley, oregano, olive oil, red wine vinegar, chili flakes, rump steaks, tomatoes, sugar, honeydew

Taken from recipes-plus.com/api/v2.0/recipes/17896 (may not work)