Grilled Beef Sirloin with Chimichurri Sauce Argentina ’07

1 pound beef sirloin
Coarse sea salt

For the Chimichurri Sauce
1 large white onion, finely chopped
1/4 cup finely chopped parsley
1 teaspoon finely chopped fresh thyme
2 tablespoons finely chopped garlic
1/2 teaspoon saffron threads, dissolved in 1 tablespoon water
1 cup white vinegar
1 cup olive oil
Salt and freshly ground black pepper to taste

For the Mashed Potatoes
1 pound boiling potatoes, peeled and quartered
1/4 cup unsalted butter, softened and cut into small cubes
1 teaspoon finely chopped garlic
1 cup heavy cream
Salt and freshly ground black pepper to taste

Prepare charcoal grill for the beef. To make the sauce, combine all the ingredients in a mixing bowl and season to taste with salt and pepper. Set aside. Cook the potatoes in a large pan of boiling salted water for 15 minutes or until tender. Drain the potatoes and transfer them to a mixing bowl. Coarsely mash the potatoes with a fork, incorporating the butter, garlic, cream and salt and pepper to taste. Set aside and keep warm. For the beef, rub the meat all over with the coarse salt and grill over a charcoal heat for 8 to 10 minutes or until desired doneness. Allow to rest for 10 minutes and then carve into thin slices. If to serve, divide the potatoes and beef among four plates and surf the Chimichurri Sauce on the side.