Grilled Sirloin with Chimichurri Sauce and Mashed Boniato Argentina

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For the chimichurri:
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 wine vinegar
1 cup olive oil
Coarse salt, freshly ground black pepper to taste

Combine all ingredients in a mixing bowl. Season to taste with salt and pepper.

For the boniato:
1 1/2 pounds boniato, coarsely chopped
1/4 cup salted butter, softened and cut into small cubes
1 teapoon finely chopped garlic
1 cup heavy cream
Coarse salt, freshly ground black pepper to taste

Cook boniato in a large pan of boiling salted water for 20 minutes or until tender. Drain and transfer to a mixing bowl. Mash with a fork until smooth, mixing in butter, garlic, cream. Season with salt and pepper and set aside and keep warm.

For the sirloin:
1 pound sirloin
coarse sea salt

1. Rub the sirloin with salt and grill over charcoal for 8 to 10 minutes or until desired doneness. Allow to rest for 10 minutes and carve into thin slices.

2. To serve, divide the potatoes and beef on 4 plates, and serve chimichurri sauce on the side.