Today, I am going to show you how to cook the most beautiful sirloin steak with the easiest chimichurri sauce you’ll ever make. I will go over cooking times, different cuts you should use, the essential things you need to know about cooking steak and more. This recipe is gluten free, keto friendly and it takes about 20 minutes to make.
And you can serve this kind of dish for a crowd, for a BBQ night, for friends, you can impress your partner with this recipe and so on. Me personally, I would serve this recipe for small groups of people simply because of the fact that I like to make the absolute best of any high quality cuts of meat I get which in this case, is sirloin steak, but that’s just me.
Now without further or do, let’s get into how to cook the most beautiful steak!
How to cook a beautiful steak
Now, there are some essential key points that are important to know about and understand before you start cooking the steak.
- Bring the steak to room temperature.
Making sure the cut of meat is at room temperature before you start cooking it is crucial, so leave the steak out of the fridge for at least 20-30 minutes, although it does depend on how thick the cut is. The reason this is important is that if the beef is stone cold and has just come out of the fridge, and you start cooking it from that point. It will not cook at the proper rate of time.
And in order to cook it properly in the middle, you may very well have to overcook the steak on the outside. So my suggestion is that you take the steak out of the fridge before you do anything else, and make the chimichurri sauce before you cook the steak.
- Season the steak generously
An under-seasoned or an unseasoned steak will be bland, simple as that. Make sure you have a good proportion of salt and pepper evenly around the steak.
- Only add pepper towards the end (optional)
I made this point optional because it may be important to some, but perhaps not to all. And the idea is that if you season the steak with pepper before you start cooking it, the pepper could burn. So it’s better to add the pepper towards the end of the cooking process.
I have personally never found this to be a huge issue but you can do it for good measure.
- Make sure the pan is very hot
At least 1-2 minutes of pre-heating the frying pan/griddle pan over the highest flame (make sure you got the fans on and/or the windows open). The steak must be searing the moment it hits the pan.
- Use a light oil with a high smoking point.
Olive oil and butter cannot handle this kind of heat.
A few examples of some good oils to use that has a high smoke point are sunflower oil, grape seed oil and rice bran oil.
Now that we have gone over what we must consider before cooking the steak, let’s talk about frying pans and griddle pans. When it comes to pans, I prefer a pan with a thicker base (known as heavy-bottomed pans) because you’re in far more control of the heat. Thin bottomed pans can get too hot too quickly which can be problematic at times.
Grilling and pan frying create different final results. However, there is only one important difference you need to keep in mind when cooking on either a griddle pan or a frying pan.
And that is, when you’re cooking the steak in a frying pan, you can just add the oil to the pan before you add the steak.
However, if you’re cooking the steak on the griddle pan, rub the oil on the steak, and then place it on the pre-heated griddle pan. Do not add the oil directly on the griddle pan, because the oil could burn in that case.
And of course, it’s important to know the cooking times.
Now, not all steaks are going to be the same, and it does take a bit of experience to understand how done a steak is from feeling how firm it is. I had a sirloin steak that was approximately 1 inch in thickness. And it took about 4 minutes of cooking on each to side to achieve a medium-rare result.
Of course, you may have a different sized steak, and we all have different preferences when it comes to how we like our steak cooked. So here is a chart from Omaha Steaks that I think can help give you a solid guideline for cooking times: Omaha Steaks Cooking Chart
Best Chimichurri Sauce
Now the chimichurri sauce couldn’t be any easier. It’s just a matter of blending the ingredients. So I blended parsley, basil, fresh mint, oregano, garlic, red chilli flakes, pepper, salt, lemon juice, red wine vinegar and olive oil.
I like to blend the ingredients until they are well combined but still a little bit coarse, not 100% smooth.
Other Steak Options
So, the sirloin is a beautiful cut and it’s located on the upper back area of the animal right above the tenderloin. It has a lovely rich flavour and is perfect for pan frying or grilling, but what about a couple of other alternatives?
– Boneless ribeye steak – As you can probably tell, the ribeye is a cut from the rib section. A brilliant steak that remains tender and moist when cooked due to its wonderful fat content.
– T-bone steak – Now, the t-bone steak comes from the short loin of the animal and it’s a beautiful cut, but it can be a bit trickier to cook because I find that the meat that is very close to the bone cooks slower than the outer area of the steak. So it may be worth cooking the steak for 30 seconds – 45 seconds longer on either side.
How to serve this steak recipe
You could serve this steak the classic way with mash potato, steamed veggies and all of that good stuff. However, since we are serving this with chimichurri sauce, I think there are better ways to serve this steak.
You can serve this steak in:
- Noodle soups
Thank you all for checking out this post, before we move on to the recipe I just want to mention that if you would like to subscribe, please feel free to do so. You will be notified every time a new recipe is on the blog and you will receive a free e-book featuring 10 recipes.
Sirloin Steak with Chimichurri Sauce
Perfectly cooked sirloin steak served with an amazing, herby chimichurri sauce. You can impress anyone with this recipe!
- 20 g of fresh parsley
- 10 g of fresh basil leaves
- 10 g of fresh mint
- 10 g of fresh oregano
- 1 clove of garlic peeled
- 1 pinch of red chilli flakes
- ½ teaspoon of pepper
- ½ teaspoon of salt
- 1 tablespoon of lemon juice
- 1 tablespoon of red wine vinegar
- 5 tablespoons of olive oil
- 2 portions of 1 inch sirloin steaks (take the steaks out of the fridge at least 20 minutes before cooking)
- 1 tablespoon of light oil with a high smoking point such as vegetable oil, grape seed oil or sunflower oil
- Extra salt and pepper for seasoning
Put your parsley, basil, mint, oregano, garlic, red pepper flakes, pepper, salt, lemon juice, red wine vinegar and olive oil in a blender. Blitz until you have a sauce that is nearly pureed, but still has some texture.
Make sure the steaks are patted dry. Season them well on both sides with salt and pepper.
Pre-heat a frying pan over high heat for 1-2 minutes, get it nice and hot before you start cooking the steak (make sure you turn your kitchen fans on).
Once the pan is hot, add your oil and then carefully lay your steaks down in the pan. Cook the steak for approximately 4 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 steaks on a board or warm plate and let them rest for a couple of minutes. You can serve the steak whole, or slice it as I did, but make sure you don't slice it too thin. Spoon some of the Chimichurri sauce on top and then serve.
- Make sure the steaks are at room temperature before you start cooking them.
- Make sure the steaks are well seasoned. You can add the pepper more towards the end of the cooking process to make sure it doesn't burn.
- Pre-heat the pan over high heat for at lease 1 minute before adding anything.
- Use a light oil with a high smoking point. Vegetable oil, grapeseed oil and sunflower oil are good options.
- You can use both a frying pan or a griddle pan to cook the steaks.
- If you use a frying pan, try to use a heavy bottomed pan, which is a pan with a thicker base. That way, you're in more control of the heat.
- If you're using a pan, you can add the oil to the pan before adding the steak. If you're using a griddle pan, brush the oil over the steak instead of adding it directly on the griddle pan, otherwis the oil may burn.
- If you are looking for a guide when it comes to cooking times for steak, you can use this chart: Omaha Steaks Cooking Chart
- Blend all of the ingredients for the chimichurri sauce together until you get a course paste.
- Other good options when it comes to cuts are the boneless ribeye steak, and the t-bone steak.
- There are so many wonderful ways to serve this recipe. You can serve it in tacos, salads, burgers, sandwhiches, noodle soups, wraps and more.
I love a well seared rare steak and chimichurri. It’s a great sauce which I also use to dress roasted potatoes and other grilled meats. In fact, it doesn’t matter if it’s pork, chicken or shrimp, I like serving the meat with it. 🙂
Omg this looooooks delicious!!
Thank you very much. Appreciate the comment (:
Indeed, it is a great versatile sauce to use with almost anything. Thanks for your comment (:
Ummmm delicious. Thanks for dropping by and liking my post #LEMON TART.
No worries my pleasure! And thank you for your comment (:
Welcome to see my creations:
Thank you very much. Greatly appreciated (:
You’r welcome, my friend
This is mouth watering Nick!! Your posts are so varied– just great!
Thanks Rhonda! yes it is always good to have variety (:
Wow, what beautiful photos and website! This dish looks delicious. I’m certainly going to have to try this recipe.
Thank you for your lovely comment! Once you can cook up a good steak……your laughing (:
Very nice blog my friend! Very rich in contents.
I love a good chimichurri and recently posted about it also! Great post!
Me too! Thanks for the lovely comment (: