Serves 4
25 min
Steak with Chimichurri Sauce
Recipe GLPRc97a66978335a9
Tender, perfectly seared sirloin steaks topped with a vibrant chimichurri sauce made from fresh parsley, garlic, oregano, and a bright blend of lemon juice and red wine vinegar. This South American classic features herb-forward flavors and a spicy kick from red chili flakes. The steaks are rested after cooking to lock in juices, then finished with a generous dollop of the zesty sauce.
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Ingredients
2 tsp red chili flakes
1/2 bunch fresh flat-leaf parsley, very finely chopped
2 large garlic cloves, germ removed, finely minced
½ Juice of 1/2 lemon
2 tbsp olive oil, plus extra for brushing
1 tsp dried oregano
2 tbsp red wine vinegar
2 scallions, white and green parts, finely chopped
2 lbs thick-cut sirloin steaks
Salt to taste
Directions
In a small jar, combine the red chili flakes, finely chopped parsley, minced garlic, lemon juice, 2 tbsp olive oil, oregano, red wine vinegar, and chopped scallions. Stir well to combine all ingredients evenly. Set the chimichurri sauce aside at room temperature.
Pat the sirloin steaks dry with paper towels. Lightly brush both sides of each steak with a thin coat of olive oil.
Heat a large skillet over high heat until very hot, about 2 minutes. Once the pan is smoking slightly, carefully place the steaks in the skillet. Season the tops generously with salt.
Cook the steaks for 2 minutes without moving them, then flip. Season the cooked side with salt. Continue cooking for 2 minutes more for medium-rare (internal temperature 130–145°F), 3 minutes more for medium (internal temperature 135–145°F), or 4 minutes more for well-done (internal temperature 145°F and above). Use a meat thermometer to verify doneness.
Transfer the steaks to a warm serving plate and tent loosely with aluminum foil. Let rest for 5 minutes to allow juices to redistribute.
Stir the chimichurri sauce again to recombine. Spoon about 2 tablespoons of sauce over each steak and serve immediately.
