Years ago while on vacation my friend and I ate at a great Latin restaurant. I had the most delicious dish with skirt steak and chimichurri sauce. It was fantastic! A few years ago while grocery shopping the skirt steak was on sale and while contemplating how I would serve it I remembered that delicious dish and decided to replicate it. I started with this recipe from epicurious and adapted it a little from there. I usually make this a couple of times a year. I generally make it with skirt steak or flank steak, but sirloin was on sale so... sirloin it is! I served this with some leftover salad and leftover sweet potatoes.
Sirloin Steak with Chimichurri Sauce
For the Sauce:
- 1 1/2 Cups of Fresh Cilantro
- 1-2 Cloves of Garlic
- 3/4 Cup Extra Virgin Olive Oil
- 1/4 Cup of Red Wine Vinegar
- 1 Teaspoon Sea Salt
- 1/4 Teaspoon White Pepper
- 1/4 Teaspoon Cumin
- 1/4 Teaspoon Red Pepper Flakes
- 1 Steak
- Salt and Pepper to taste
- Coconut Oil for Cooking
Take steak and season with salt and pepper.
Place cooking oil into your pan or cast iron pot at a medium temperature. Put steak in pan. Set timer for 8 minutes.
While steak is cooking, place olive oil, vinegar, garlic and spices into the blender or food processor.
Blend until smooth.
Pour into container and set aside until needed.
Check the steak. I cooked my steak for 8 minutes on each side which made it about a medium. (see below) Cooking time will vary based on your desired temperature and thickness of your steak. When it is done remove the steak from the heat and allow to rest 5 minutes or so on your cutting board.
After steak has had its rest, slice thinly.
Place steak on serving platter and drizzle sauce over top. Enjoy!
What are you going do do with those leftovers? Here is what I did!
I submitted this recipe to real food wednesdays, check it out for other great recipes from real food bloggers.
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