Simple Sirloin Steak With Chimichurri

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  • Level: Easy
  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
  • Yield: 4 servings
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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

1/3 cup olive oil


  1. 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.
  2. 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.
  3. 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.
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Rachael Ray

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