Grilled Sirloin Steak with Chimichurri

Serving Size
4 oz steak; about 1/4 cup sauce
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!


2 tablespoons
Juice of 1/2
2 teaspoons
1/4 cup
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  1. 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.
  2. 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.
  3. 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.)
  4. Serve steaks, each drizzled with 1/4 of the chimichurri.