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.
Ingredients
- 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
Instructions
- 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.
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
Ingredients
- 4 1-inch thick Sirloin Steaks
- 4 tablespoons prepared Chimichurri Sauce
- Kosher Salt
- Ground black pepper
Instructions
- Rub steaks on both sides with Chimichurri sauce, then sprinkle with salt and pepper.
- Heat grill to high.
- Place the steaks on the grill and cook until browned and slightly charred, 4 to 5 minutes.
- 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).
- Tent loosely with foil and let rest 5 to 10 minutes before serving.
- Serve with extra Chimichurri sauce for topping.
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
A special thank you to The Pinterest Kitchen for organizing CookOutWeek! Check out the details below and enter to win some awesome prizes!
#CookoutWeek – an entire week filled with yummy summer recipes perfect for your next cookout, along with a fun giveaway, courtesy of some awesome sponsors.
It's super easy to enter, and one lucky winner will get:
- Char-Broil American Gourmet 600 Series Charcoal Grill (see specs here!)
- Edmond Fallot Dijon Mustard, French Farm Butcher Salt Box, & Confit of Figs & Balsamic Vinegar from The French Farm
- Sauce 3-Pack (Ketchup, BBQ, Veracha) from True Made Foods
- Wimpy's BBQ Rub, Dilly Dust Seasoning, and Cheryl's Jamaican Me Hungry Seasoning from Swine Dining
- A Perfect Pickler Kit from Perfect Pickler
- A gift basket of products from Fungus Among Us
- A gift bag of products from Dr. Praeger’s Sensible Foods
- All Natural Boneless Duck Breasts, Fully Cooked Roast Half Ducks w/Orange Sauce, Duck Bacon, Duck Wing Drummettes from Maple Leaf Farms
It's pretty much everything you need to host an awesome cookout this summer. It's a prize pack worth over $300! Thank you so much to all of the wonderful sponsors listed above, who have made #CookoutWeek possible.
Enter now:
Don't forget to check back throughout the week with all of the bloggers participating to get some yummy #CookoutWeek recipes. Here's the full list of participating bloggers:
The PinterTest Kitchen • 2 Cookin' Mamas • A Day in the Life on the Farm • addicted 2 recipes • Aimee Broussard & Co. • Amy's Cooking Adventures • Angels Home Sweet Homestead • Bakin' and Eggcerpts • Balancing Motherhood • Body Rebooted • Cheese Curd In Paradise • Cindy's Recipes and Writings • Cook With 5 Kids • Cook. Craft. Love. • Cookaholic Wife • Cricket's Confections • Crumb: A Food Blog • Eat, Drink, Be Healthy! • Everyday Eileen • Fairyburger • Food Parsed • Get the Good Stuff! • Goodie Godmother • Hezzi-D's Books and Cooks • Home in the Finger Lakes • Jennifer Cooks • Jessie Weaver • Kate's Recipe Box • Life on Food • Little House Big Alaska • Little Scratch Kitchen • Making Miracles • Moore or Less Cooking • Rhubarb and Honey • Savvy In The Kitchen • Seduction in the Kitchen • Simple Food 365 • Style Island • Thanks for Cookin'! • The Food Hunter's Guide To Cuisine • The Hungary Buddha Eats the World • The Spiffy Cookie • The Weekday Gourmet • This is How I Cook • Tramplingrose • Vintage Kitty • West Via Midwest
Looking forward to sharing some yummy recipes with all of our readers.
I love, love,love chimichurri sauce … thanks for the inspiration to put it on steak!
Me too, Kimberly! I can eat it on just about anything…eggs, pasta, meats, veggies, etc!
Sirloin is actually one of my favorite cuts. The addition of chimichurri sounds wonderful.
Thanks, Wendy! I really like sirloin too!