Name: Sirloin Chimichurri Steak
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 cup Italian parsley (thick, woody stems removed); 2 Tablespoons red wine vinegar (or white wine vinegar); 2 Tablespoons olive oil (or more depending on desired consistency.); 1 Tablespoon fresh oregano leaves (or 1 teaspoon dried); 4 large cloves garlic (smashed); 1/2 teaspoon sea salt (or more depending on your tastes); 1/4 teaspoon crushed red pepper flakes; 10 ounces sirloin steaks (2) 5 ounce steaks, or steak of your choosing); 2 teaspoons garlic pepper (or to taste ); 5 ounces cherry tomatoes (and 2 skewers)

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Grilled Sirloin Chimichurri Steak is super simple to make and quite impressive to serve to your guests! This recipe is the perfect Dinner for Two, but can easily be doubled or tripled if needed. The sauce comes together with the help of a food processor, or blender, and the steaks can be grilled or cooked on the stove if you prefer. Don’t you just love options?

The crazy thing about this Chimichurri sauce, is that I kept expecting it to taste like pesto! Nope, there is no basil in Argentinian Chimichurri, it is made with parsley and oregano. So it’s kind of like pesto’s cousin. 😉

How to make Grilled Sirloin Chimichurri Steak:

To make the Chimichurri Sauce:

Place the parsley, red wine vinegar, olive oil, oregano, garlic, salt and red pepper flakes in a food processor or blender.

Cover and process until minced, adding up to 2 additional Tablespoons of olive oil if needed to achieve desired consistency. Scrape down the sides of the bowl as needed to guarantee a consistent texture.

Pour into a container and place in the refrigerator until ready to use.

For the Tomatoes:

Skewer tomatoes and set aside.

For the steaks:

Pat dry and season with garlic pepper or sea salt and pepper. Set aside and allow to come up to room temperature.

Prepare a charcoal or gas grill for direct cooking over medium heat.

Grill steaks until internal temperature reaches 110 for medium-rare, or 120 for medium.

Grill the tomatoes for about 5 minutes, turning once, just until they are softened.

Remove steaks and allow to rest for 5 to 10 minutes before serving.

Slice steaks and top with Chimichurri sauce and serve with tomato skewers.

So much flavor!!

Notes:

Any steak will work for this meal; NY Strip, flank steak, skirt steak, etc.
I did end up using 4 Tablespoons of olive oil in my sauce. Adjust to fit your own tastes.
I completely forgot to add the red pepper flakes!! So no, you are not going blind.
Use any variety of small tomatoes; yellow, red, combination.
It is 110 degrees right now in Arizona so my steaks cooked in 5 minutes! It is very difficult to control the heat on the grill.
Remember to soak your wooden skewer in water for 30 minutes before using so they do not burn.

How long will Chimichurri Sauce last?

The sauce can be made in advance, but should be used within 48 hours. Remove from refrigerator and bring up to room temperature before serving.

What else can I use Chimichurri Sauce on?

This sauce is traditionally served with red meat, but it is also delicious on chicken, fish, shrimp, vegetables and eggs.

More delicious Dinner for Two recipes:

Enjoy!!