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 complement 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 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 is so incredibly easy to make and so flavorful! It's one of those dishes that will wow guests without a lot of fuss.
- 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
- 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.
- 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.
- 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.
2 thoughts on “Chimichurri Marinated Sirloin”
YUM–have a good weekend. xo
Thank you my friend! Hope you have been ok in Hermine, everything ok down there? xoxo
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