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Sirloin Steak with Chimichurri Sauce
Sirloin Steak with Chimichurri Sauce
Rated 5.0 stars by 3 users
Category
Beef
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.
Ingredients
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
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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
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Pit Boss Classic Blend Hardwood Pellets
Food Processor
Liberally season your steaks for a more pronounced outer crust.
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.
Wood Pellet Recommendation
Special Tools
BIGGER. HOTTER. HEAVIER. TIP
REVERSE SEARED SIRLOIN
DON’T FORGET TO LET IT REST
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 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.
ENJOY!