Grilled Sirloin Steak with Chimichurri is a succulent, flavorful, and visually stunning dish that combines perfectly grilled beef with a vibrant, herbaceous sauce. The sirloin steak is tender, juicy, and packed with natural flavor, while the chimichurri adds a fresh, zesty, and slightly tangy contrast that elevates the entire dish. This recipe is perfect for backyard barbecues, dinner parties, or a special weeknight meal.

Why I Love This Recipe

I love this recipe because it’s easy to prepare, yet the results are restaurant-quality. The steak develops a beautiful char while remaining juicy inside, and the chimichurri brings a burst of freshness and complexity that pairs perfectly with the beef. It’s a dish that satisfies both the taste buds and the eyes.

Why This Is a Must-Try Dish

This is a must-try dish because it highlights the natural flavor of a high-quality sirloin steak while enhancing it with a lively, flavorful chimichurri sauce. It’s ideal for steak lovers, entertaining guests, or anyone who appreciates bold, fresh flavors paired with perfectly cooked meat.

Preparation Time, Cooking Time, Servings, and Nutrition

Preparation Time: 15 minutes (plus 15 minutes for chimichurri resting)
Cooking Time: 8–12 minutes depending on steak thickness
Total Time: Approximately 30 minutes

Servings: 4 servings
Calories: Approximately 450–500 calories per serving

Course: Main Course / Dinner
Cuisine: Argentine / South American-Inspired

Ingredients

For the Steak

• 1.5–2 lb (680–900 g) sirloin steak
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder (optional)

For the Chimichurri Sauce

• 1 cup fresh parsley, finely chopped
• ¼ cup fresh cilantro, finely chopped (optional)
• 4 cloves garlic, minced
• 2 tablespoons red wine vinegar
• ½ cup olive oil
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (adjust to taste)
• Salt and black pepper to taste
• Juice of ½ lemon

Cooking Directions

Prepare chimichurri by combining parsley, cilantro, garlic, red wine vinegar, olive oil, oregano, red pepper flakes, lemon juice, salt, and pepper. Brush steak with olive oil, season with salt, pepper, and garlic powder, then grill to desired doneness. Let steak rest before slicing and serving with chimichurri on top.

Step-by-Step Preparation Method

Step 1: Prepare the chimichurri sauce. In a bowl, combine finely chopped parsley, cilantro (if using), minced garlic, red wine vinegar, olive oil, dried oregano, red pepper flakes, lemon juice, salt, and black pepper. Mix well and let it sit at room temperature for 15 minutes to allow the flavors to meld.

Step 2: Preheat the grill or grill pan to medium-high heat. Brush both sides of the sirloin steak with olive oil. Season generously with salt, black pepper, and garlic powder if desired.

Step 3: Place the steak on the hot grill. Grill for 4–6 minutes per side for medium-rare, depending on thickness, or adjust cooking time to your preferred doneness. Use a meat thermometer to check internal temperature: 130–135°F for medium-rare, 140–145°F for medium.

Step 4: Remove the steak from the grill and let it rest for 5–10 minutes to allow juices to redistribute.

Step 5: Slice the steak against the grain into thin strips.

Step 6: Drizzle chimichurri sauce over the sliced steak or serve it on the side for dipping.

How to Serve This Recipe

Serve Grilled Sirloin Steak with Chimichurri immediately while warm. Pair with roasted vegetables, grilled asparagus, mashed potatoes, or a light salad. It also pairs beautifully with a glass of red wine or a refreshing beer for a complete meal.

Recipe Tips

Use a high-quality sirloin steak for the best flavor and tenderness. Let the steak come to room temperature before grilling for even cooking. Allow the steak to rest after grilling to retain juiciness. Adjust the chimichurri ingredients to taste, adding more garlic, vinegar, or red pepper flakes as desired.

Variations in Detail

Swap sirloin with ribeye, flank, or skirt steak for different textures and flavors. Add fresh mint or oregano to the chimichurri for a slightly different herb profile. For a smoky flavor, cook the steak over charcoal. Serve with roasted potatoes, rice, or a grain salad for a complete meal. For a spicy kick, increase the red pepper flakes in the chimichurri.

Freezing and Storage

Store leftover cooked steak in an airtight container in the refrigerator for up to 3 days. Store chimichurri sauce separately in a jar in the refrigerator for up to 1 week. Reheat steak gently in the oven or skillet, and use chimichurri cold to preserve its fresh flavor. Avoid freezing chimichurri as fresh herbs may lose flavor and texture.

Special Equipment Needed

• Grill, grill pan, or cast-iron skillet
• Sharp knife and cutting board
• Mixing bowl for chimichurri
• Tongs for flipping steak

Frequently Asked Questions

Can I make the chimichurri in advance?
Yes, prepare it a day ahead and store in the refrigerator. Bring to room temperature before serving.

How do I know when the steak is done?
Use a meat thermometer: 130–135°F for medium-rare, 140–145°F for medium.

Can I use a different cut of steak?
Yes, ribeye, flank, or skirt steak work well. Adjust cooking time based on thickness.

Is chimichurri always served cold?
Yes, chimichurri is traditionally served at room temperature or slightly chilled, complementing the warm steak.

Conclusion

Grilled Sirloin Steak with Chimichurri is a simple yet impressive dish that combines juicy, perfectly grilled beef with a vibrant and flavorful sauce. Easy to prepare and full of fresh, bold flavors, this recipe is perfect for entertaining, family dinners, or a special meal. The combination of smoky, tender steak and bright, zesty chimichurri makes this a must-try recipe for anyone who enjoys flavorful and satisfying meat dishes.