Sirloin Steak With Chimichurri, Roasted Tomatoes And Honeydew

• 1 lemon juiced
• 2 cloves garlic finely chopped
• 1 bunch fresh parsley chopped
• 6 sprigs fresh oregano chopped
• 6 tablespoons olive oil
• 4 tablespoons red wine vinegar
• 1 pinch chili flakes
• 4 sirloin steaks about 8.75 oz each
• 1 1/4 pounds tomatoes quartered
• 1 tablespoon sugar
• 1 1/4 pounds 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 juiced, garlic, parsley, oregano, olive oil, red wine vinegar, chili flakes, tomatoes, sugar, honeydew

Taken from www.yummly.com/recipe/Sirloin-Steak-With-Chimichurri_-Roasted-Tomatoes-and-Honeydew-1411148 (may not work)