Steak with Chimichurri Sauce

Name: Steak with Chimichurri Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Latin American
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

Recipe GLPRc97a66978335a9

Latin American

Main Course

25 min

393 cal

Servings: 4

Stovetop

SNAP eligible

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.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

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.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is stocked at every major Charlotte chain, with no special stops needed; sirloin runs $8-12 per pound and drives the cost to roughly $6-8 per serving depending on quality tier. The 25-minute time is honest for pan-searing thick steaks and whisking the sauce, though resting the meat eats five of those minutes. This is a straightforward weeknight dinner that reheats adequately in a skillet and scales easily, though the steak texture suffers if leftovers sit more than a day, and it demands your attention at the stovetop to avoid overcooking.