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Grilled Sirloin Steak with Chimichurri Recipe

Argentine · Main course · 27 min total

A perfectly grilled sirloin steak topped with fresh, herbaceous chimichurri sauce. This Argentine-inspired dish is simple yet bursting with flavor.

Ingredients

• 1 1/2 lbs sirloin steak, about 1 inch thick
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 cup fresh parsley leaves, finely chopped
• 1/4 cup fresh cilantro leaves, finely chopped
• 3 garlic cloves, minced
• 1 shallot, finely chopped
• 2 tbsp red wine vinegar
• 1/2 cup extra virgin olive oil
• 1/2 tsp red pepper flakes
• 1/2 tsp dried oregano

Instructions

1. Remove steak from refrigerator 30 minutes before grilling. Pat dry with paper towels and season both sides with salt and pepper. Drizzle with 1 tbsp olive oil.
2. Preheat grill to high heat (450-500°F).
3. Grill steak for 4-6 minutes per side for medium-rare, or until desired doneness. Use a meat thermometer: 130°F for medium-rare, 140°F for medium.
4. Transfer steak to a cutting board, tent with foil, and let rest for 5-10 minutes.
5. Meanwhile, make chimichurri: In a bowl, combine parsley, cilantro, garlic, shallot, red wine vinegar, 1/2 cup olive oil, red pepper flakes, and oregano. Stir well and season with salt to taste.
6. Slice steak against the grain into 1/2-inch thick slices. Serve with chimichurri spooned over the top.

Tips

• For best flavor, let the chimichurri sit at room temperature for 30 minutes before serving.
• Leftover chimichurri can be stored in the refrigerator for up to 1 week; bring to room temperature before using.
• Serve with grilled vegetables or a simple green salad.

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