There’s something downright magical about the marriage of a perfectly grilled sirloin and a vibrant Chimichurri sauce. It’s the kind of meal that makes you close your eyes after the first bite—charred edges giving way to juicy, pink-centered beef, all brightened up by that emerald-green sauce bursting with garlic, herbs, and a tangy kick. Whether you’re firing up the grill for a lazy Sunday supper or impressing guests at your next backyard bash, this dish is your ticket to flavor town.
Why This Recipe Works
- Speed meets sophistication: From fridge to plate in under 30 minutes, yet it tastes like something you’d order at a steakhouse.
- Flavor harmony: The chimichurri’s zippy acidity cuts through the steak’s richness like a knife through butter.
- Adaptable: Swap in flank steak or ribeye if that’s what’s in your fridge—this recipe plays well with others.
Essential Ingredients & Tools
Ingredients for the Steak
- 1.5 lbs sirloin steak (1.5-inch thick): The unsung hero of steaks—bold flavor without the price tag of a ribeye. Want more marbling? Go for ribeye, but trust me, sirloin holds its own.
- 1 tbsp kosher salt: Not all salts are created equal. Kosher clings better and seasons more evenly than table salt.
- 1 tsp black pepper: Freshly cracked is the way to go—pre-ground tastes like dust in comparison.
- 2 tbsp olive oil: Your insurance policy against sticking and your golden ticket to that gorgeous crust.
Ingredients for the Chimichurri
- 1 cup fresh parsley (packed): The backbone of the sauce. Swap half for cilantro if you’re feeling adventurous.
- 3 garlic cloves: Because no great sauce ever started with, “Maybe less garlic.”
- 1/4 cup red wine vinegar: The tangy heartbeat of chimichurri. In a pinch, Apple Cider vinegar works, but red wine is king.
- 1/2 cup extra-virgin olive oil: Splurge on the good stuff here—it makes all the difference.
- 1 tsp red pepper flakes: Just enough heat to wake up your taste buds.
- 1 tsp dried oregano: A whisper of earthiness to round things out.
Tools You’ll Need
- Grill (gas or charcoal): Charcoal wins for flavor, but gas is the weeknight MVP.
- Tongs: Stab your steak with a fork, and I’ll know. Tongs keep those precious juices where they belong.
- Food processor or mortar and pestle: Want silky-smooth sauce? Processor. Prefer rustic texture? Mortar and pestle it is.
- Meat thermometer: The only way to guarantee your steak doesn’t go from “perfect” to “hockey puck.”
Serves: 4 | Prep: 15 min | Cook: 10 min | Total: 25 min
How to Make Grilled Sirloin with Chimichurri
- Prep the steak: Dry that steak like it owes you money. Moisture is the enemy of the sear. Rub it down with 1 tbsp kosher salt, 1 tsp black pepper, and 2 tbsp olive oil, then let it lounge on the counter for 20 minutes. Room temp meat cooks evenly—no cold centers here.
- Whirl up the chimichurri: Toss 1 cup fresh parsley, 3 garlic cloves, 1/4 cup red wine vinegar, 1 tsp red pepper flakes, and 1 tsp dried oregano into the food processor. Pulse until it’s finely chopped, then drizzle in 1/2 cup extra-virgin olive oil like you’re making salad dressing. Taste. Adjust. Repeat until it makes your taste buds sing.
- Fire up the grill: Crank it to high (450°F) and let it get angry. A hot grill means a proper sear—none of that gray, steamed meat nonsense.
- Grill like a boss: Lay the steak down and walk away. No poking. No prodding. Let it sear for 4–5 minutes per side for medium-rare (130°F). Want those Instagram-worthy crosshatch marks? Rotate it 45 degrees halfway through each side.
- Rest is best: Pull the steak off and let it chill on a cutting board for 5 minutes. This isn’t optional—it’s the difference between juicy and Jurassic.
- Slice and serve: Cut against the grain (those lines running through the meat) for maximum tenderness. Drizzle chimichurri over the top or serve it on the side for dipping.
Pro Technique
- Dry-Brine for the Win: Salt your steak 2–24 hours ahead and leave it uncovered in the fridge. The salt works its magic, tenderizing and seasoning from the inside out. It’s like a spa day for your meat.
- Maillard Reaction = Flavor Bomb: That crust isn’t just pretty—it’s packed with flavor thanks to the Maillard reaction. High heat + dry meat = caramelized goodness. Crowd the grill, and you’ll steam instead of sear.
- Resting Isn’t a Suggestion: Cut into your steak too soon, and all those juices will flood your plate. Let it rest, and they’ll stay right where you want them—in the meat.
Chef’s Wisdom
- Sirloin: The Underdog Steak: It’s lean but loaded with beefy flavor. Cook it past medium-rare, though, and it’ll toughen up. Treat it right, and it’ll rival any fancy cut.
- Chimichurri’s Secret: It’s all about balance—bright vinegar, punchy garlic, and rich oil. Too sharp? Add a drizzle of honey. Too flat? More salt or vinegar.
- Garlic Hack: Char your garlic cloves in a dry skillet before blending. It mellows the bite and adds a smoky depth that’s next-level.
Storage & Freshness Guide
- Leftover Steak: Store it whole (unsliced) for up to 3 days. Reheat gently in a skillet with a splash of broth to keep it juicy.
- Chimichurri Storage: It’ll last a week in the fridge. If the oil solidifies, just give it a stir. Freezing? Don’t bother—the herbs lose their mojo.
- Safety First: Don’t leave cooked steak out for more than 2 hours. And cool chimichurri completely before storing to avoid bacterial party crashers.
Nutrition Profile
- Calories: 520
- Fat: 42g
- Protein: 34g
- Carbs: 3g
- Fiber: 1g
Ingredient Variations and Their Impact
- Try Flank or Skirt Steak: Thinner cuts cook faster—3–4 minutes per side. Bonus: Marinate them in chimichurri beforehand for extra flavor.
- Herb Swaps: Swap half the parsley for cilantro or mint. Or throw in some basil for a floral twist.
- Acid Alternatives: Lime juice is bright but short-lived. Sherry vinegar adds a nutty depth.
- Spice It Your Way: Skip the red pepper flakes for smoked paprika, or add a minced jalapeño for fresh heat.
- Oil Upgrades: Infuse your olive oil with rosemary or thyme for an aromatic boost.
Perfect Pairings
Complementary Dishes
- Roasted Sweet Potatoes: Their natural sweetness contrasts the steak’s savoriness, while their creamy texture balances the chimichurri’s bite.
- Crisp Arugula Salad: Peppery arugula, shaved Parmesan, and a lemon vinaigrette cut through the richness, adding a refreshing crunch.
Drinks
- Malbec: This bold red wine’s dark fruit notes complement the steak, while its tannins stand up to the chimichurri’s acidity.
- Sauvignon Blanc: For white wine lovers, its citrusy zing mirrors the sauce’s brightness.
Something Sweet
- Dark Chocolate Tart: A bittersweet finish contrasts the meal’s savory depth without overwhelming it.
- Grilled Peaches: Caramelized and topped with a dollop of mascarpone, they echo the grill’s smokiness.
Grilled Sirloin with Chimichurri: A Symphony of Smoke and Freshness
Recipe Controls
Master Grilled Sirloin with Chimichurri in 30 minutes! Juicy steak meets zesty herb sauce for a flavor explosion. Get the recipe now!
Ingredients
For the Steak
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1.5 lbs sirloin steak (1.5-inch thick)
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1 tbsp kosher salt
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1 tsp black pepper
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2 tbsp olive oil
For the Chimichurri
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1 cup fresh parsley (packed)
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3 garlic cloves
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1/4 cup red wine vinegar
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1/2 cup extra-virgin olive oil
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1 tsp red pepper flakes
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1 tsp dried oregano
Instructions
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Pat the steak dry and season with 1 tbsp kosher salt, 1 tsp black pepper, and 2 tbsp olive oil. Let rest at room temperature for 20 minutes.01
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Blend 1 cup fresh parsley, 3 garlic cloves, 1/4 cup red wine vinegar, 1 tsp red pepper flakes, and 1 tsp dried oregano in a food processor. Slowly drizzle in 1/2 cup extra-virgin olive oil until smooth.02
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Preheat grill to high heat (450°F).03
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Grill steak for 4–5 minutes per side for medium-rare (130°F internal temperature).04
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Let steak rest for 5 minutes before slicing against the grain.05
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Serve with chimichurri sauce.06
