Sirloin is a very versatile cut of meat and has more flavour than fillet. Chimichurri sauce is a vibrant green Argentinean sauce made with fresh herbs. It makes a great accompaniment for the sirloin, and also works well with lamb or chicken. I use garlic confit in this recipe for its soft, mellow flavour. Bake the cloves in their skins in an ovenproof dish of extra virgin olive oil for approximately 20 minutes at 150ºC until they are soft.