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Spice-Rubbed Sirloin with Chimichurri Sauce Recipe

Spice-Rubbed Sirloin with Chimichurri Sauce

A boldly seasoned grilled sirloin served with fresh parsley-cilantro chimichurri. It is ready in about an hour and serves 4 to 6 people.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

For the Sirloin
  • 1 1/2 pounds Boneless sirloin steak, preferably 1 to 1 1/2 inches thick
  • 1 tablespoon Chili powder
  • 1 tablespoon Paprika
  • 2 teaspoons Kosher salt
  • 1 teaspoon Ground cumin
  • 1 teaspoon Dried oregano
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Freshly ground black pepper
  • 1/4 teaspoon Cayenne pepper
  • 1 tablespoon Olive oil
For the Chimichurri
  • 1 cup Packed fresh flat-leaf parsley leaves, finely chopped
  • 1/2 cup Packed fresh cilantro leaves, finely chopped
  • 1/2 cup Extra-virgin olive oil
  • 1/4 cup Red-wine vinegar
  • 2 cloves Garlic cloves, finely minced or grated
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Red-pepper flakes

Method
 

Step-by-Step
  1. Combine the chili powder, paprika, kosher salt, cumin, oregano, garlic powder, black pepper, and cayenne pepper in a small bowl.
  2. Pat the sirloin dry with paper towels. Rub it with 1 tablespoon olive oil, then coat every surface thoroughly with the spice mixture and let it stand at room temperature for about 30 minutes.
  3. Combine the parsley, cilantro, extra-virgin olive oil, red-wine vinegar, garlic, kosher salt, and red-pepper flakes in a bowl. Stir well and let the chimichurri stand while the steak cooks.
  4. Heat a grill or grill pan over high heat. Grill the steak for approximately 5 to 7 minutes per side for medium-rare, adjusting for thickness.
  5. Use an instant-read thermometer and remove the steak at about 125 to 130°F for medium-rare, or cook it to your preferred doneness. Rest it for 5 to 10 minutes, then slice thinly across the grain and serve with chimichurri.

Notes

Chop the herbs by hand for the best texture, and prepare the chimichurri 15 to 30 minutes ahead when possible. Use an instant-read thermometer because steak thickness changes cooking time; the internal temperature will rise several degrees during resting.