Buy Now → Grilled Sirloin Steak with Chimichurri Sauce
Juicy grilled steak meets a bright, garlicky chimichurri made with fresh parsley and lemon. Ready in about 40 minutes for a flavorful dinner or summer cookout.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Grilling
- Cuisine: South American
Ingredients
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- For the Steak
- 2 pounds flat iron, flank, or skirt steak
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- For the Chimichurri
- 1 cup lightly packed chopped flat-leaf parsley
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons fresh oregano leaves, finely chopped, optional
- 2 tablespoons minced shallot or onion
- 3/4 cup olive oil or vegetable oil
- 3 tablespoons sherry vinegar or red wine vinegar
- 3 tablespoons fresh lemon juice
Instructions
- Prep
- Heat a grill to medium-high, approximately 450°F. Clean the grates and lightly oil them.
- Pat the steak dry with paper towels. Season both sides with the kosher salt and black pepper.
- In a bowl, stir together the vinegar, lemon juice, garlic, shallot, salt, black pepper, and red pepper flakes. Add the parsley and optional oregano, then stir in the oil.
- Set the chimichurri aside while you grill the steak. Stir again before serving.
- Cook
- Place the steak on the hot grill and close the lid. Grill until browned underneath, then turn and continue cooking to the desired doneness. Allow approximately 3–5 minutes per side for skirt steak or 4–7 minutes per side for flank or flat iron steak.
- Begin checking the temperature early, especially with thinner cuts. For food-safe doneness, cook to an internal temperature of 145°F followed by at least a 3-minute rest.
- Transfer the steak to a cutting board and let it rest for 10 minutes before slicing.
- Slice and Serve
- Identify the direction of the muscle fibers and cut across them into thin slices. For long skirt steaks, divide the meat into shorter sections first, then slice each section against the grain.
- Arrange the slices on a platter and spoon some chimichurri over the top. Serve the remaining sauce alongside.
Find it online: https://jennifercooks.com/grilled-sirloin-steaks/