Grilled Sirloin Steak with Chimichurri Sauce

Grilled Sirloin Steaks are perfect for outdoor grilling on a budget. During the summer months here in Texas our family does a lot of grilling out on the patio because it's quick and easy, and I don't have to heat up the kitchen!  My family loves steak, especially thick cut Ribeyes, but it's not always in the budget, so for a less expensive steak night, I will grill sirloin steaks. They are a much tougher cut of meat, but if you grill it right, they can be tender, juicy and delicious.  To amp up the flavor, I love to serve these steaks with Chimicurri sauce.

Chimichurri sauce is a garlicky tangy sauce from Argentina. I like it on fish, chicken, beef, pasta and vegetables.  I can practically put it on anything edible! It also works great as a marinade and baste while grilling.  You could also add it to softened butter for an awesome compound butter!

For this recipe, I rub the steaks on both sides with chimichurri and let them sit at room temperature for about 30 minutes before grilling.

Chimichurri Sauce

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• Author: Jennifer Locklin
• Yield: 0 about 1 ½ cups 1x

Ingredients

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• 1 cup lightly packed chopped parsley (ideally, flat leaf "Italian" parsley)
• 3 to 5 cloves garlic (minced)
• 1 teaspoon salt
• ½ teaspoon freshly ground pepper
• ½ teaspoon chili pepper flakes
• 2 tablespoons fresh oregano leaves (optional)
• 2 tablespoons shallot or onion (minced)
• ¾ cup vegetable or olive oil
• 3 tablespoons sherry wine vinegar (or red wine vinegar)
• 3 tablespoons lemon juice

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Instructions

1. Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve. *If not using right away, store in an airtight container in the refrigerate. Allow mixture to come to room temperature before using.

Grilled Sirloin Steak with Chimichurri Sauce

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jennifer Locklin
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 4 1-inch thick Sirloin Steaks
• 4 tablespoons prepared Chimichurri Sauce
• Kosher Salt
• Ground black pepper

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Instructions

1. Rub steaks on both sides with Chimichurri sauce, then sprinkle with salt and pepper.
2. Heat grill to high.
3. Place the steaks on the grill and cook until browned and slightly charred, 4 to 5 minutes.
4. Turn the steaks over and continue grilling for 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
5. Tent loosely with foil and let rest 5 to 10 minutes before serving.
6. Serve with extra Chimichurri sauce for topping.

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