Sliced rare steak on wood board next to bowl of chimichurri sauce and herbs

Sirloin Steak with Chimichurri Sauce

Category Beef Dinner Grill Smoke Date Night Fathers Day

Servings 2

Prep Time 15 minutes

Cook Time 45 minutes

Infuse smoky and spicy notes into a delicious and tender sirloin with a crunchy crust. This reverse sear sirloin steak recipe is topped with a tangy Chimichurri sauce and allows you to get a crispy char without sacrificing internal temperature.

Author:
Pit Boss Kitchen

Ingredients

2 tablespoons Chili Pepper Flakes

1/2 Cup Extra-Virgin Olive Oil

2 Tbsp Oregano, Leaves

1/4 teaspoon Paprika, Powder

2 Cups Lightly Packed Parsley, Leaves

1 teaspoon Pit Boss Smoked Salt & Pepper Rub

1/4 cup Red Onion, Chopped

1 1/2 lbs Steak, Sirloin

6 Tablespoon Vinegar, Red Wine

Special Tools

Food Processor

Directions

Start your Grill on ''smoke'' with the lid open until a fire is established in the burn pot (3-7 minutes). Preheat to 250°F.

Season both sides of your steaks with the Pit Boss Smoked Salt & Pepper Rub to your liking. Place on the grates of your preheated grill. You'll want to cook the steaks until the internal temperature reaches 130°F (for Medium Rare). Follow these internal temperatures if you'd like to cook your steak more/less done: Rare (125°F), Medium Rare (130°F), Medium (140°F), Well Done (160°F).

If you're cooking your steaks medium rare, it will take around 45 minutes.

While the steaks are cooking, combine parsley, garlic, red onion, oregano, paprika, and chili pepper flakes in a food processor and pulse to combine. Add salt, vinegar, and oil and continue to pulse for another 20 seconds, or until mixture is chunky but combined.

When the steaks have reached your desired internal temperature, remove steaks from the grill and let them rest for 15 minutes. In the meantime, open your flame broiler and crank up the grill to HIGH. Sear each side of the steak for about 1 minutes each. Slice steak thinly and drizzle with chimichurri sauce.

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