Follow these steps for perfect results
top sirloin steaks
fresh parsley
leaves
garlic
minced
olive oil
red wine vinegar
water
salt
black pepper
Combine parsley and garlic in a food processor; process until finely chopped.
Add olive oil, red wine vinegar, water, salt, and pepper to the food processor; process into a thick sauce.
Adjust seasoning to taste; the sauce should be highly seasoned.
Divide the chimichurri sauce; reserve half for serving and pour the other half over the sirloin steaks.
Marinate the steaks in the refrigerator for 30 minutes, turning occasionally.
Preheat the grill to high heat.
Oil the grill grate to prevent sticking.
Remove the steaks from the marinade and place them on the hot grill.
Grill for about 10 minutes per side for medium-rare, adjusting cooking time to desired doneness.
Serve the grilled steaks with the reserved chimichurri sauce.
Slice the steak thinly across the grain before serving.
Expert advice for the best results
Marinate the steak for longer than 30 minutes for more intense flavor.
Use a meat thermometer to ensure the steak is cooked to your desired doneness.
Everything you need to know before you start
15 minutes
Chimichurri sauce can be made 1-2 days in advance.
Serve on a wooden cutting board with a drizzle of chimichurri and a side of grilled vegetables.
Serve with grilled vegetables or a fresh salad.
Pair with rice and beans for a complete meal.
Pairs well with grilled steak
Discover the story behind this recipe
Churrasco is a popular grilling tradition in South America.
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