2 tablespoons Chili Pepper Flakes
1/2 Cup Extra-Virgin Olive Oil
1 Garlic, Cloves
2 Tbsp Oregano, Leaves
1/4 teaspoon Paprika, Powder
2 Cups Lightly Packed Parsley, Leaves
1 teaspoon Pit Boss Smoked infused Classic Sea Salt
1/4 cup Red Onion, Chopped
1 1/2 lbs Steak, Sirloin
6 Tablespoon Vinegar, Red Wine
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.
With each sirloin weighing in at over a pound, you will want to reverse sear. It will leave a deliciously crunchy outer crust and perfectly cooked inside.
Steaks should rest at least 10 minutes, so the juices have a chance to de-liquify a little bit and settle back into the meat. Otherwise, they will spill out onto the plate and you’ll lose all that flavor.
Note: It is recommended to use Classic Hardwood Pellets with this recipe.
Liberally season your steaks for a more pronounced outer crust.