Simple Sirloin Steak With Chimichurri

Total Time:
45 min
25 min
20 min

4 servings

  • 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 onion
  • 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
  • Kosher salt and freshly ground pepper
  • 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.

  • Photograph by Paul Sirisalee

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Grilled Sirloin Steaks with Pepper and Caper Salsa

    Recipe courtesy of Giada De Laurentiis