Serving Size
4 oz steak; about 1/4 cup sauce
Servings
4
Prep Time
5 minutes
Cook Time
10-15 minutes
Nutrition Information
| Calories | 298 |
| Fat | 21.5 g |
| Saturated fat | 3.6 g |
| Sodium | 127 mg |
| Carbs | 1.6 g |
| Protein | 25.4 g |
| Potassium | 393 mg |
This flavor-packed Argentinean sauce pairs perfectly with grilled meats like steak
Chimichurri is a flavor-packed Argentinean herb sauce that pairs perfectly with grilled meats. Sirloin is a leaner cut of meat that is excellent on the grill—and it cooks up fast!
Ingredients
4 small
2 tablespoons
1/2 cup
1/2 cup
1 tablespoon
Juice of 1/2
2 teaspoons
pinch of
1/4 cup
Directions
- Heat a grill or grill pan over medium-high heat. Brush steaks with thin layer of canola oil and sprinkle with salt and black pepper.
- Cook steaks until dark grill marks appear and steaks release easily, 3 to 4 minutes. Flip and cook second side until steaks reaches desired level of doneness. (Sirloin is best when not cooked past medium, or 140°F.) Transfer to serving platter and cover to keep warm. Rest 5 minutes.
- While steaks rest, make chimichurri. Combine cilantro, parsley, garlic, lemon juice, vinegar, and a pinch of red pepper flakes in food processor or blender. Process until a paste forms. Add olive oil and process until smooth. Taste and add more red pepper flakes, if desired. (Alternatively, finely chop herbs and garlic and mix sauce ingredients in a bowl.)
- Serve steaks, each drizzled with 1/4 of the chimichurri.