Cordoba Churrasco accompanied by Arabic Sauces

Elaboration of the tenderloin steak

1. Clean the sirloin steak by removing the cord and fibers.
2. Make a few small cuts across the width of the sirloin, leaving 1 cm between cuts.
3. Put the sirloin steak with the cuts on the fire with a little extra virgin olive oil Molino de Ízcar.
4. Once this face is golden, turn it over and add coarse salt. Keep it on the heat until golden brown and just right.
5. Serve with the two sauces.

Preparation of the red sauce

1. In a bowl, mash the garlic with a little oil.
2. When it is well crushed, add the rest of the ingredients and more oil (as needed).
3. Season with salt and pepper to taste.

Preparation of the green sauce

1. Cut the parsley and place it in a doll. Wash well and drain.
2. Put the parsley in a bowl with the other ingredients, crush them all and add, little by little, the Extra Virgin Olive Oil Molino de Ízcar.
3. To finish, pass through a masher and season to taste.

El Churrasco Restaurant Recipe