Chimichurri Sirloin Recipe

Name: Chimichurri Sirloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Four 1-pound boneless top sirloin steaks, each about 1 inch thick; 1 tablespoon ground black pepper; 2 teaspoons dried oregano; 1 1/2 teaspoons coarse salt; 1/4 teaspoon cayenne; 1 cup minced fresh parsley, preferably the flat-leaf variety; 1/2 cup minced fresh oregano; 3 tablespoons minced onion; 3 garlic cloves, minced; 3/4 cup extra virgin olive oil; 2 tablespoons red wine vinegar; 1 teaspoon coarse salt; 1/4 teaspoon cayenne

Servings: persons

Four 1-pound boneless top sirloin steaks, each about 1 inch thick
1 tablespoon ground black pepper
2 teaspoons dried oregano
1 1/2 teaspoons coarse salt
1/4 teaspoon cayenne
1 cup minced fresh parsley, preferably the flat-leaf variety
1/2 cup minced fresh oregano
3 tablespoons minced onion
3 garlic cloves, minced
3/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon coarse salt
1/4 teaspoon cayenne

1
At least 2 hours and up to the night before you plan to smoke the sirloin, combine the dry rub ingredients together in a small bowl.
2
Rub the steaks well with the mixture, wrap them in plastic, and refrigerate them for at least 1 1/2 hours.
3
Make the chimichurri, stirring together the ingredients in a small bowl.
4
Refrigerate the sauce until needed.
5
Bring your smoker to its appropriate cooking temperature.
6
Remove the steaks from the refrigerator and let them sit at room temperature for 30 minutes.
7
In a heavy skillet, sear the sirloins quickly over high heat.
8
Transfer the steaks to the smoker and cook to your desired doneness.
9
Most people prefer the meat medium-rare, when the internal temperature reaches 145 F to 150 F, which takes about 50 to 60 minutes at a cooking temperature of 225 F to 250 F.
10
Serve the steaks hot, accompanied with the sauce.

624

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Four 1-pound boneless top sirloin steaks, each about 1 inch thick, 1 tablespoon ground black pepper, 2 teaspoons dried oregano, 1 1/2 teaspoons coarse salt, and more.

Yes, Chimichurri Sirloin falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chimichurri Sirloin

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