Sirloin Steak with Chimichurri

Name: Sirloin Steak with Chimichurri
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 - Rastelli’s Sirloin Coulotte Steak**; Rastelli’s Signature Seasoning; 2 tbsp Olive Oil; 1 small onion, rough chop; 1 cup flat-leaf parsley leaves; 2 garlic cloves; 1 ½ teaspoon kosher salt; 1 teaspoon freshly cracked black pepper; ¾ cup extra-virgin olive oil; ¼ cup red wine vinegar

Servings

Prep Time

25 minutes

Savor the robust flavors of perfectly grilled Sirloin Steak with Chimichurri. Tender sirloin coulotte steaks, seasoned with Rastelli's Signature Seasoning, grilled to juicy perfection, topped with zesty, herbaceous chimichurri sauce. Bursting with tangy and savory notes, this mouthwatering meal option is sure to delight.

Author:

Rastelli’s

Ingredients

4 - Rastelli’s Sirloin Coulotte Steak**
Rastelli’s Signature Seasoning
2 tbsp Olive Oil

Chimichurri Sauce

1 small onion, rough chop
1 cup flat-leaf parsley leaves
2 garlic cloves
1 ½ teaspoon kosher salt
1 teaspoon freshly cracked black pepper
¾ cup extra-virgin olive oil
¼ cup red wine vinegar

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Directions

Combine the chimichurri ingredients together in a blender or food processor. Use the “pulse” button on your food processor to slowly chop and combine the ingredients. Place aside to let flavors marinate.
Preheat grill to high heat, season steak and lightly oil. Place on grill and cook 4-6 minutes per side until desired temperature is reached.
Let steak rest for 5 minutes then slice thin across the grain, spoon chimichurri over steak and enjoy. Goes great with salad and roasted potatoes.

Recipe Note

** Defrost your Rastelli Sirloin Coulotte Steaks in the refrigerator 24 to 48 hours before you're ready to cook, then when ready to prepare remove from refrigerator and let rest for 30 minutes before removing from the package.

Ray’s Tip: Spice up your Chimichurri by added ½ teaspoon of red pepper flakes to the recipe!

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