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Slices of sirloin steak on a black plate beside a bowl of chimichurri sauce.

Sirloin Steak with Chimichurri Sauce

Perfectly cooked sirloin steak served with an amazing, herby chimichurri sauce. You can impress anyone with this recipe!

Course Not specific
Cuisine Argentina
Keyword chimichurri with steak, easy steak recipe, sirloin steak recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people
Calories 363 kcal
Author Nicolas


  • 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


  1. 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.

  2. Make sure the steaks are patted dry. Season them well on both sides with salt and pepper.

  3. 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).

  4. 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.

  5. 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.

  6. 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.

Recipe Notes

  • 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.
Nutrition Facts
Sirloin Steak with Chimichurri Sauce
Amount Per Serving
Calories 363 Calories from Fat 152
% Daily Value*
Fat 16.9g26%
Saturated Fat 4.5g28%
Cholesterol 99mg33%
Sodium 715mg31%
Potassium 217mg6%
Carbohydrates 5.8g2%
Fiber 3.3g14%
Sugar 0.6g1%
Protein 46.5g93%
Calcium 192mg19%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.