Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins
- 2 sirloin strip steaks
- salt and pepper to taste
- 1 tablespoon vegetable or grapeseed oil
- 1 cup (packed) fresh italian parsley
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup (packed) fresh cilantro
- 1/2 teaspoon cumin
- 3/4 teaspoon crushed red pepper
- 2 garlic cloves, peeled
- pepper, to taste
- salt, to taste
For the chimichurri sauce
① Combine all ingredients in a blender or food processor. Puree until smooth. Set aside.
For the sirloin steaks
② Preheat the oven to 415° F. Remove steak from the fridge (30 minutes) before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper.
③ Add the to an oven safe skillet and turn up high, allow the skillet to become hot first. Place the sirloins face down and sear undisturbed for (2 minutes). Flip the sirloins and sear for an additional (2 minutes). This will give your steaks a nice seared edge.
⚠️ Chimichurri sauce can be made a few hours in advance.
⚠️ Temperatures for steak
Rare: 120° F to 125° F
Medium rare: 125° F to 130° F
Medium: 135° F to 140° F
Medium well: 145° F to 150° F
Well done: 160° F and above