Chimichurri Marinated Sirloin

I’ll never forget the first time I had chimichurri sauce at a steakhouse years ago. It was so herbaceous and flavorful and I fell in love from the first bite. It was such a fantastic, light ┬ácomplement to the meaty sirloin steak. That meal stayed with me and inspired me to make my own version of chimichurri marinated sirloin! It came together so quickly and easily.

I made the chimichurri sauce for the chimichurri marinated sirloin right in my food processor in minutes. It was a fantastic mixture of garlic, cilantro, parsley, basil, smoked paprika for a bit of kick, olive oil and vinegar. It was light like a vinaigrette with so much flavor!
I made the chimichurri sauce for the chimichurri marinated sirloin right in my food processor in minutes. It was a fantastic mixture of garlic, cilantro, parsley, basil, smoked paprika for a bit of kick, olive oil and vinegar. It was light like a vinaigrette with so much flavor!
I found gorgeous sirloin steak for much cheaper than filet mignon. It was perfect for this dish! To prep it, I scored one side of it with shallow knife marks. That allowed the chimichurri sauce seep right into the steaks and make them so flavorful.
I found gorgeous sirloin steak for much cheaper than filet mignon. It was perfect for this dish! To prep it, I scored one side of it with shallow knife marks. That allowed the chimichurri sauce to seep right into the steaks and make them so flavorful.
The marinating was the most important step in this chimichurri marinated sirloin. I let the steaks sit in the sauce for 2 hours in the refrigerator to really develop big flavor. A gallon zip top bag handled the job perfectly!
The marinating was the most important step in this chimichurri marinated sirloin. I let the steaks sit in half of the sauce for 2 hours in the refrigerator to really develop big flavor. A gallon zip top bag handled the job perfectly!
After their bath, the steaks just cooked on my beloved griddle for about 4 minutes on each side. They developed a great crust on the outside and were medium on the inside.
After their bath, the steaks just cooked on my beloved griddle for about 4 minutes on each side. They developed a great crust on the outside and were medium on the inside. I am one of those people who does not believe in cooking any steak past medium!

I let the chimichurri marinated sirloin rest for a few minutes after they cooked. That way all of the juices would stay in the steak once I cut into them. Oh my goodness, it was just how I remembered it at the steakhouse. The steak was so juicy and flavorful from marinating in the chimichurri sauce. I spooned the remaining sauce on top for even more flavor with some roasted potatoes and salad on the side. It was the perfect meat and potatoes meal! Hope you all enjoy and have a great (and dry if you’re on the East Coast) weekend! xoxo

Chimichurri Marinated Sirloin
Chimichurri Marinated Sirloin
Chimichurri Marinated Sirloin
Chimichurri Marinated Sirloin

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5 from 1 vote
Chimichurri Marinated Sirloin
Chimichurri Marinated Sirloin
Prep Time
10 mins
Cook Time
10 mins
Total Time
2 hrs 20 mins
 

Chimichurri marinated sirloin is so incredibly easy to make and so flavorful! It's one of those dishes that will wow guests without a lot of fuss. 

Course: Main Course
Keyword: Chimichurri Marinated Sirloin, Steak
Servings: 4
Calories: 826 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 2 cloves garlic
  • 1 cup fresh cilantro
  • 1/2 cup fresh parsley
  • 1/4 cup fresh basil
  • 1/2 teaspoon smoked paprika
  • 1/2 cup olive oil
  • 1/4 cup distilled white vinegar
  • 4 whole sirloin steaks about 5 ounces each
  • salt as needed for seasoning
  • freshly ground black pepper as needed for seasoning
Instructions
  1. Set up a food processor and combine the garlic, cilantro, parsley, basil, and smoked paprika in its bowl. Pulse it a few times to finely chop the mixture. Then run the processor while you slowly pour in the olive oil and vinegar. Keep the processor running until it is a gorgeous, thin green sauce. Set it aside. Take the steaks and score each of them with shallow cuts on one side with a knife.
  2. Transfer the steaks to a gallon zip top bag. Pour half of the chimichurri sauce in with them and make sure the steaks get well coated in it by mushing them around. Let the steaks marinate in the refrigerator for 2 hours. Set the rest of the sauce aside for later. When the steaks are done marinating, heat an electric griddle to 375 or a large griddle pan over medium high heat. Take the steaks out and season them generously with a big sprinkle of salt and pepper.
  3. Sear the steaks for 4-5 minutes on each side to get them to about a medium. Adjust as necessary to cook them to your desired doneness. Let them rest for 3-5 minutes when they are done, then serve immediately with the rest of the chimichurri spooned generously on top! Enjoy with your favorite sides.
Nutrition Facts
Chimichurri Marinated Sirloin
Amount Per Serving (1 steak)
Calories 826 Calories from Fat 408
% Daily Value*
Fat 45.3g70%
Saturated Fat 9.6g60%
Cholesterol 280mg93%
Sodium 287mg12%
Potassium 90mg3%
Carbohydrates 1.4g0%
Fiber 0.5g2%
Sugar 0.2g0%
Protein 96.5g193%
Calcium 20mg2%
Iron 11.5mg64%
* Percent Daily Values are based on a 2000 calorie diet.

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