Today I’m going to show you how to cook the most beautiful sirloin steak with the easiest chimichurri sauce you’ve ever made. I’ll go over cooking times, the different cuts you should use, the essential things you need to know about cooking steak, and more. This recipe is gluten-free, keto-friendly, and takes about 20 minutes to prepare.
- ¾ ounces, weight fresh parsley
- ⅜ ounces, weight Fresh basilic
- ⅜ ounces, weight Fresh mint
- ⅜ ounces, weight fresh oregano
- 1 clove Garlic, peeled
- 1 pinch Red pepper flakes
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 1 tbsp Lemon juice
- 1 tbsp Red wine vinegar
- 5 tablespoons Olive oil
- 2 1-inch sirloin steak portions
- 1 tbsp Light oil with a high smoke point
- Additional salt and pepper for seasoning
– Put your parsley, basil, mint, oregano, garlic, red pepper flakes, pepper, salt, lemon juice, red wine vinegar and olive oil in a blender. Blend until you have a sauce that is almost pureed, but still has some texture.
– Make sure the steaks are patted dry. Season them well on both sides with salt and pepper.
– Preheat a skillet over high heat for 1-2 minutes, make it hot enough before you start cooking the steak (be sure to turn on your kitchen fans).
– Once the pan is hot, add your oil then gently place your steaks in the pan. Cook the steak for about 4 minutes on each side for medium-rare doneness.
– Just before removing your steaks from the pan, grab your steak with a pair of tongs. Then hold the fatty side of the steak down and just spend half a minute searing that fat.
– Transfer the steaks to a hot board or plate and let them rest for a few minutes. You can serve the steak whole or slice it like I did, but be sure not to slice it too thin. Drizzle some Chimichurri sauce on top and serve.