Storing instructions:

Store the steak and chimichurri sauce separately in airtight containers. The steak will last in the fridge for 3 to 4 days, and chimichurri sauce can stay good for up to 2 to 3 weeks.

How to take the internal temperature of steak with an instant read thermometer:

After three minutes on the second side, take the internal temperature of the sirloin steak. It should get to 135 degrees for medium-rare to rare. It’s important to make sure the sensor is fully in the center of the meat. Some analog dial-style instant read thermometers’ sensors are actually about 1 inch from the tip of the probe. Look at the shaft of the probe, and if there is a little super tiny circular indentation about 1 inch up, that’s the sensor! If yours doesn’t have that, the sensor is in the end of the shaft. For a steak like this, I like to pick it up with the tongs, then slide the thermometer into the steak horizontally so I am sure I reach the center of the steak with the sensor, and it isn’t going past the center and reading the temp on the other side!

How to make chimichurri without a food processor:

If you don’t have a food processor, you can do this chimichurri by hand. Just finely mince the garlic and herbs and then stir in a bowl with the oil, water and vinegar. With that being said, don't use a blender! I tried making this chimichurri in the blender, but the herbs got so finely chopped that the mixture more resembled a green smoothie than a rustic herb paste.

Can I make the chimichurri ahead?

You can make the chimichurri ahead, but the color of the green herbs will darken as they sit. It will still taste great though! I enjoyed the leftovers for a few days, and the flavors were still awesome!

If you want to add a buttery flavor boost to the chimichurri sauce, try using hazelnut oil instead of olive oil.

Can you make this on the stovetop?

You can make the steak on the stovetop in a cast iron pan or use a grill pan. To mimic the sear you'll get with a hot grill, make sure to use high heat, and turn your fume hood on. Stovetop grilling always make a lot of smoke. Timinig will vary. Make sure to check the internal temperature of the steak with a digital thermometer.

What is the difference between pesto and chimichurri?

Although they look the same, chimichurri is not at all like pesto which is made with basil, cheese and pine nuts. Instead, Chimichurri is bright and tart due to the inclusion of vinegar, and it is more liquid and oily than pesto which is much thicker.

Grilled Sirloin Steak with Chimichurri Sauce

Description

The world’s juiciest Grilled Sirloin Steak with Chimichurri Sauce. It is off the chain delicious!

Ingredients

Units Scale

1 large sirloin steak, about 1.75 to 2 pounds
1 1/2 teaspoon coarse kosher salt, divided
1/2 teaspoon pepper
2 whole cloves garlic, smashed, peeled and chopped
1 cup loosely packed parsley sprigs
1 cup loosely packed cilantro sprigs
1/3 cup extra-virgin olive oil
1/4 cup water
3 tablespoons white vinegar

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Instructions

Preheat grill to high heat.
Lay sirloin on a clean platter or baking sheet. Sprinkle all over with 1 teaspoon salt, and pepper.
Combine garlic, parsley, cilantro and the remaining ½ teaspoon salt in a food processor. Pulse until coarsely chopped. Add in oil, water, vinegar and pulse until it is moistened and the herbs are finely chopped. Scrape down and pulse again if necessary, to ensure the herbs are finely chopped.
Grill, turning once, until a thermometer inserted into the center reaches 135 degrees for medium rare to medium, about 3 ½ to 5 minutes per side.
Let the steak rest on a platter or carving board at least 5 minutes before slicing. Serve with the chimichurri sauce.

Notes

Cooking Tip: To take internal temperature of the steak, pick it up with tongs, then slide the thermometer into the steak horizontally so the sensor reaches the center of the steak, and it isn’t going past the center and reading the temp on the other side! You’re looking for 135 degrees to be the coolest reading.

Prep Time: 15
Cook Time: 10
Category: Main Course
Method: Grilling
Cuisine: South American

Nutrition

Serving Size: 3.5 ounces plus 2 tablespoons chimichurri
Calories: 217
Sugar: 0
Fat: 16 grams
Saturated Fat: 6 grams
Carbohydrates: 0 g
Fiber: 0 g
Protein: 19 g