Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 4 cloves garlic, peeled and crushed

  3. 2 cups fresh parsley leaves

  4. 1 cup fresh cilantro leaves

  5. 1 fresh jalapeno, stemmed and seeded

  6. 1/4 cup olive oil

  7. 2 tbsp. lemon juice

  8. 2 tbsp. rice wine vinegar

  9. 2 tsp. dried oregano

  10. 2 tsp. ground cumin

  11. 1 tsp. salt

  12. 1/4 tsp. pepper

  13. 2 1/2 to 3 pounds boneless top sirloin steak

Instructions Jump to Ingredients ↑

  1. Combine the garlic, parsley, cilantro and jalapeno in a food processor and pulse until minced. Add the olive oil, lemon juice, vinegar, oregano, cumin, salt and pepper and blend until pureed. Place the steak in a large glass baking dish. Spread 1/2 of the chimichurri sauce over both sides of the steak. Let the steak stand 30 minutes. Meanwhile, prepare the grill. Place the steak on an oiled grill rack. Grill the steak about 4 to 5 minutes per side for medium, brushing occasionally with the remaining sauce. Transfer the steak to a cutting board and let stand a couple minutes before slicing. Serve the steak immediately with any remaining sauce.


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