Simple Sirloin Steak With Chimichurri

Use a food processor to make traditional chimichurri sauce, a vibrant green blend of finely chopped cilantro and parsley, white wine vinegar and garlic. It's easy to pull together — and the perfect accompaniment to grilled meat.

Prep time:
Cook time:
Serving size: 4
Calories per serving: 227

for the steak:
2 10-to-12-ounce sirloin steaks
kosher salt and freshly ground pepper
2 tablespoons vegetable oil
for the sauce:
1/2 cup fresh cilantro leaves, roughly chopped
1/2 cup fresh parsley leaves, roughly chopped
1 tablespoon finely chopped onions
juice of 1/2 lemon
2 teaspoons white wine vinegar
1 clove garlic, minced or pressed through a garlic press
pinch of red pepper flakes
1/3 cup olive oil

Prepare the steak: Set the steaks on a cutting board and slice them in half crosswise. Using your knife, round out the clean-cut edges so the sides look softer. Use paper towels to pat the steaks dry, then season all over with 1 teaspoon salt and 1/2 teaspoon pepper. Set aside 15 to 30 minutes to bring to room temperature.

Meanwhile, make the chimichurri sauce: Place the cilantro, parsley, onion, lemon juice, vinegar, garlic, red pepper flakes, 1 teaspoon salt and 1/4 teaspoon pepper in the bowl of a food processor and pulse until roughly chopped. Slowly pour in the olive oil and process until the chimichurri is semi-smooth, about 4 seconds. Transfer to a small bowl and set aside.

Heat a grill or grill pan over medium-high heat. Brush both sides of each steak with the vegetable oil, then cook, undisturbed, until marked, 3 to 5 minutes. Flip and cook until a thermometer registers 125 degrees F for medium rare, 3 to 5 more minutes. Transfer to plates and let rest 5 minutes. Serve with the chimichurri sauce.


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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