Servings: 4
INGREDIENTS
- 3 pounds/1.3 kilograms sirloin steaks
- Coarse salt
- Ground black pepper
Chimichurri:
- ½ cup red wine vinegar
- 1 teaspoon coarse salt
- 4 cloves garlic, minced
- 1 onion, finely chopped
- 1 red chili pepper, finely chopped (adjust to your spice preference)
- ½ cup cilantro, finely chopped
- ¼ cup fresh parsley, finely chopped
- 2 tablespoons fresh oregano, finely chopped
- ¾ cup olive oil
INSTRUCTIONS
- Combine the chimichurri ingredients in a bowl and set aside.
- Preheat a griddle/frying pan over medium- high heat. Place the steaks on a plate/cutting board. Season the steaks generously with coarse salt and ground black pepper on both sides. Ensure you pat the seasoning onto the meat for better adherence.
- Lay the seasoned steaks on the hot grill. Sear for about 3 minutes on each side, or until you reach your preferred level of doneness. For a medium-rare steak, aim for an internal temperature of around 130-135°F (54-57°C).
- Remove the steaks from the grill and allow them to rest for a few minutes. For proper slicing, use a sharp knife to cut them thinly against the grain. Finally, drizzle chimichurri sauce over the sliced steaks.