Sirloin Steak with Chimichurri

On my quest to cook a better steak, Hispanic Kitchen inspires me to try recipes all the time! I used the fresh herbs from my garden to make the chimichurri... amazing flavors!

Yields 4 servings

Ingredients:

For Sirloin Steak:

2 pound sirloin steak
Pasilla chile powder or any other mild chile powder
Granulated garlic
Salt and fresh cracked pepper
Olive oil


For My Chimichurri Sauce:

1/3 cup finely chopped fresh lemon basil or regular basil
1/3 cup finely chopped cilantro
2 tablespoon finely chopped fresh oregano
1/2 tablespoon dried oregano
1 serrano chile, minced
4 large cloves garlic, minced
Juice of 1 lemon
5 tablespoons red wine vinegar
1/3 cup olive oil
Salt and fresh cracked pepper

 
Directions:

1. Finely chop the herbs, chile and garlic by hand - it really makes a difference! Set aside.

2. Combine the lemon juice, red wine vinegar, salt and pepper in a separate small bowl, whisk together and taste for salt.

3. Combine all of the ingredients, cover and let sit for a good hour or more, stir well before serving and taste for salt. At this time, season the steak on both sides with salt, pepper, granulated garlic and chile powder, and drizzle with olive oil, set aside.

4. When an hour has past, position the top rack in the oven about 10 inches from the broiler. Preheat broiler for 15 minutes. Transfer the steak to a foil-lined baking sheet. Cook under the broiler for about 5 to 6 minutes per side for a medium/rare done steak. If you like it more well done, add 1 to 2 more minutes per side. Remove from oven and let the steak rest for 10 minutes before slicing.

Other recipes by Sonia:

Mexican Red Rice
Annatto-Citrus Marinated Chicken
Chile Relleno with Serrano Shrimp
Crab Cakes with Habanero Slaw
Cheesy Chorizo Bread
Flank Steak Tacos
Frijoles Borrachos con Chorizo
Buffalo Chicken Flautas
Chile Garlic Shrimp Kabobs
Avocado Fries
Chicken Enchilada Soup with Chayotes
Dulce de Leche and Chocolate Chip Chimichangas


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