Best Sirloin Steaks With Cilantro Chimichurri Recipes

SIMPLE SIRLOIN STEAK WITH CHIMICHURRI

Steps:

• Prepare the steak: Set the steaks on a cutting board and slice them in half crosswise. Using your knife, round out the clean-cut edges so the sides look softer. Use paper towels to pat the steaks dry, then season all over with 1 teaspoon salt and 1/2 teaspoon pepper. Set aside 15 to 30 minutes to bring to room temperature.
• Meanwhile, make the chimichurri sauce: Place the cilantro, parsley, onion, lemon juice, vinegar, garlic, red pepper flakes, 1 teaspoon salt and 1/4 teaspoon pepper in the bowl of a food processor and pulse until roughly chopped. Slowly pour in the olive oil and process until the chimichurri is semi-smooth, about 4 seconds. Transfer to a small bowl and set aside.
• Heat a grill or grill pan over medium-high heat. Brush both sides of each steak with the vegetable oil, then cook, undisturbed, until marked, 3 to 5 minutes. Flip and cook until a thermometer registers 125 degrees F for medium rare, 3 to 5 more minutes. Transfer to plates and let rest 5 minutes. Serve with the chimichurri sauce.

FLAP STEAK

Steps:

• Preheat your grill to Medium-High heat (450-500 degrees F).
• Season the steak on all sides with Beef Seasoning or equal parts salt, pepper, and garlic powder.
• Place the seasoned steak on a hot grill, and cook for 4-6 minutes per side or until the internal temperature reaches 130-135 degrees F for medium rare steak.
• Remove from the grill and allow to rest for 10 minutes.
• While the steak is resting, make the chimichurri. Combine all ingredients except olive oil in a blender jar or food processor. Turn on the blender. While it is spinning, drizzle in the olive oil. Blend until there are no large pieces of herbs left and the sauce is a smooth consistency.
• Slice the steak against the grain and serve with chimichurri.

SIRLOIN STEAKS WITH CILANTRO CHIMICHURRI

Steps:

• Heat gas or charcoal grill. In food processor, place cilantro, onion, garlic, chile, lime juice, oil and 1/4 teaspoon of the salt. Cover; process until finely chopped. Blend in 2 to 3 teaspoons water to make sauce thinner, if desired. Transfer to small bowl; set aside until serving time.
• In small bowl, combine cumin, pepper and remaining 1 teaspoon salt; rub evenly over steaks. Place steaks on grill over medium heat. Cover grill; cook 7 to 10 minutes for medium-rare (145°F), turning once halfway through cooking.
• Serve 2 tablespoons chimichurri over each steak.

STEAK WITH CHIPOTLE-LIME CHIMICHURRI

Steps:

• For chimichurri, place the first 5 ingredients in a food processor; pulse until finely chopped. Add oil, vinegar, lime zest, lime juice, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper; process until blended. Transfer to a bowl; refrigerate, covered, until serving., Sprinkle steaks with the remaining salt and pepper. Grill, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before slicing. Serve with chimichurri.