I’ve been thinking about making this one for a while, and finally got around to finding a night to try it out! The chimichurri sauce is full of big flavors that compliment steak perfectly! This chimichurri is based off of Anthony Bourdain’s version, with a few modifications.
- 1 1/2 Cups Olive Oil
- 1/4 Red Wine Vinegar
- 1 Cup Finely-Chopped Fresh Parsley
- 1 Cup Finely-Chopped Fresh Cilantro
- 1/2 Teaspoon Cayenne Pepper
- 1/2 Teaspoon Paprika
- 1/2 Teaspoon Oregano
- 1/4 Teaspoon Pepper
- 4 Cloves Garlic, Minced
- Juice of Half a Lime
- Juice of Half a Lemon
- Salt to taste
- 1 Top Sirloin, About 2 Pounds
Combine all ingredients in a bowl and stir until combined. Marinate the top sirloin in a plastic storage bag for at least 1 hour. Then, it’s time for the grill. I grilled this top sirloin using the reverse sear method.
|Chimichurri Steak Ready for the Grill|
While the top sirloin was on the grill, I put the remaining marinade on the stove. Once it came to a simmer, I turned down the heat. Now, I had a sauce for my steak! I served this top sirloin along side some crinkle cut sweet potato fries!