Sirloin Steak with Chimichurri Sauce
I am cooking steak with Chimichurri sauce today because I want to embrace some South American cuisine on my blog (as Chimichurri originated form Argentina) that is very basic.
Wow, how has it taken me this long to do a simple steak recipe. Well, it’s about time. Steak is not something we should have everyday. And I am sure many of us would not spend the money on a pricey cut of sirloin steak on a regular basis. It is something to have on certain occasions. Such as having a few friends over or cooking for a date.
I recommend that you cook steaks for a small group of people, not large crowds. The reason being is that preparing a steak for a large gathering of guests diminishes your chances of being able to serve the steak when it is at it’s absolute best. I believe that if you are going to spend the money on a good cut of steak, you want to be prepared to make the best of it. And you need to know the basics in order to do that.
Now when I say you need to know the basics, I am not trying to tell you that I have come up with some divine plan and that these are my ideas. These are practices that most chefs or cooks who know how to cook a good steak will tell you. So let me just list what I believe are absolute musts when cooking a steak:
- Take the steaks out of the fridge and allow them to come up to room temperature before you cook it.
- Make sure your pan is searingly hot before you start cooking the steak.
- It is important to get that crust and caramelisation on the outside of the steak, because that’s where a lot of your flavor is.
- Make sure that you let your steak rest for a few minutes before you start eating it.
There are many other great pointers, but those were just 4 important principles.
The Chimichurri sauce is very similar to most of the other versions out there. I added lemon juice to mine instead of vinegar. In fact, you may notice that I do that with a lot of recipes. I just feel that the citrus from a lemon has such a nice natural flavor, but if there is anything you disagree with in this recipe and would do differently, please do so. And feel free to comment about it. There are so many different methods and opinions out there when it comes to cooking the perfect steak. So lets discuss it and grow from each others knowledge, rather than fight about it.
A simple guideline I have heard from a number of chefs. Touch the lower soft part of your cheek, that’s rare. The chin is around medium and your forehead is well-done. But to be honest guys and girls, practice is the most important ingredient above all. So don’t be afraid or discouraged, keep practicing and good luck.
Thank you so much for reading through this post, it really means a lot. I hope you enjoyed it. Feel free to subscribe if you haven’t already and have a great day (:
- 2 sirloin steaks taken out of the fridge for at least 20 minutes to come up to room tempurature
- 1 big handful of fresh basil
- A big handful of fresh parsley
- 1 big handful of fresh mint
- Half a lemon juiced and the whole lemon zested
- Salt and pepper or seasoning
- 5 tablespoons of olive oil
- Grape seed oil
- Get your basil, parsley, mint, lemon juice, lemon zest, and a pinch of salt and pepper in a blender. Blitz until you have a sauce that is nearly pureed, but still has some texture. If you don't have a blender, just chop the herbs and garlic really fine then mix in a bowl, or grind in a pestle mortar. Once the sauce is done set it aside.
- Make sure the steaks are patted dry. Season them well on both sides with salt and pepper then lightly coat the steaks in grape-seed oil.
- Pre-heat a griddle pan on high heat for a few minutes, get it really nice and hot before you start grilling the steak (make sure you turn your kitchen fans on).
- Once the pan is smoking hot, carefully lay your steaks down in the griddle pan. My steak was around 1 inch thick and I cooked them for about 4½ minutes on each side for medium rare.
- Just before you remove your steaks from the pan, pick your steak up with a pair of tongs. Then hold the steak fat side down and just spend half a minute searing that fat.
- Transfer the steak on a board or warm plate and let them rest for a few minutes. You can serve the steak whole, or slice it like I did, but make sure you don't slice it too thin. Spoon some of the Chimichurri sauce on top before you serve.