Filed Under: Beef, Birthday, Child, Dinner, Family Gathering, Father's Day, grill-guide, Holiday, holiday-cooking, Pregnancy, Under 10 Mins

Grilled Lean Spiced Top Sirloin with Chimichurri Sauce

A top sirloin is simple and delicious. Everyone will be singing Hallelujah when it comes to the table.

December 3rd, 2015

Recipe by LeeAnne Wright

Yet another substitute for turkey this time of year is a top sirloin. Seriously simple to cook and absolutely delicious to eat, everyone will be happy. And we love how festive the Chimichurri sauce is—especially if you drizzle it with tiny drops of hot sauce or dust it with paprika when serving.
Prep Time
Prep: 10 min.
On the table: 20 min.
  • 1 tbsp dark brown sugar
  • 1 tbsp sweet smoked paprika
  • 1 tsp ancho chili powder
  • 1 tsp kosher salt
  • 1/2 tspground black pepper
  • 1 1/2 lbs top sirloin steak, cap removed and well trimmed of fat, 3/4" thick
  • 1 tsp olive oil
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 garlic clove, peeled
  • 1 medium shallot, peeled
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 cup parsley leaves, packed
  • 1/4 cup cilantro leaves, packed
  • 1/4 cup mint leaves, packed
  • 1-2 tbsp chicken stock or water, if needed to thin
  1. Combine sugar, spices, salt and pepper in a small bowl. Rub mix into steaks and let rest while you prepare sauce.

  2. Pre-heat cast iron grill pan or barbecue to high. Lightly rub olive oil into steaks.

  3. Sear steaks and cook for 4 minutes and turn. For medium rare cook for an additional 3-4 minutes. If your steak is thicker, it will take an additional minute or two.

  4. Remove steaks from pan when done and tent with foil to rest for 5 minutes. When serving, cut steaks across grain and drizzle with chimichurri sauce.

  5. Combine oil, vinegar, lemon juice, garlic, shallot, salt and pepper in blender; blend until almost smooth.

  6. Divide the herbs into thirds; add one third to mixture and blend until incorporated. Add remaining herbs in 2 more additions, puréeing until almost smooth after each addition. Thin out if needed with chicken stock or water. Cover and chill. Chimichurri can be made 3 hours ahead.

Nutrients Per Serving

Nutrients per serving: 324 calories, 19 g fat, 55 mg calcium, 854 mg sodium, 5 g carbohydrates, 1 g fibre, 32 g protein. Excellent source niacin, vitamin B12, vitamin B6 and zinc; good source of iron.

Grilled Lean Spiced Top Sirloin with Chimichurri Sauce
Photo by Edward Pond

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