Equipment
Ingredients
Herbaceous Chimichurri Sauce
- 50 g flat-leaf parsley, fresh
- 10 g fresh oregano, fresh
- 2 g dried oregano
- 4 garlic, minced
- 1 red chili pepper, seeded and finely minced
- 45 ml red wine vinegar
- 90 ml extra-virgin olive oil
- 4 g kosher salt
- 1 g ground black pepper
Barbecue Beef Sirloin
- 800 g boneless beef top sirloin steak, trimmed
- 15 ml olive oil
- 8 g kosher salt
- 2 g ground black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 619 kcal
- Protein
- 41 g
- Carbohydrates
- 5 g
- Fat
- 49 g
- Sugar
- 0 g
- Saturated Fat
- 13 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place peeled garlic cloves and seeded red chili pepper onto a cutting board and mince them finely using a sharp chef knife.
Finely chop flat-leaf parsley and fresh oregano leaves on the cutting board using the chef knife.
In a medium mixing bowl, combine chopped parsley, fresh oregano, dried oregano, minced garlic, minced chili, 4g kosher salt, 1g black pepper, 45ml red wine vinegar, and 90ml extra-virgin olive oil until thoroughly blended.
Rest the chimichurri sauce uncovered at room temperature for 20 minutes to allow the dried oregano to hydrate and the acidic flavors to mellow.
Pat the boneless beef top sirloin steaks completely dry with paper towels on a wire rack set in a rimmed baking sheet, then wash your hands and surfaces thoroughly with warm soapy water to eliminate cross-contamination risks.
Season all sides of the sirloin steaks evenly with 8g kosher salt, 2g coarsely ground black pepper, and 15ml olive oil, then let them stand at room temperature for 15 minutes.
Preheat the barbecue grill to high direct heat, targeting a cooking grate temperature between 230°C and 260°C (450°F to 500°F), and scrape the grates clean using a grill cleaning brush.
Place the sirloin steaks directly onto the hot barbecue grates using long-handled grill tongs and sear undisturbed for 4 to 5 minutes until dark, deeply caramelized grill marks develop on the underside.
Flip the steaks using long-handled grill tongs and grill the second side for 3 to 4 minutes until an instant-read digital meat thermometer inserted horizontally into the thickest center registers 63°C (145°F) for safe minimum whole-beef temperature.
Transfer the cooked sirloin steaks to the wire rack set in a rimmed baking sheet and allow them to rest undisturbed for 5 minutes, exceeding the required 3-minute minimum rest to allow juices to redistribute.
Transfer the rested steaks to a cutting board and slice each steak across the grain into 1 cm thick slices using a sharp chef knife.
Arrange the sliced sirloin steaks on serving plates, spoon the rested herbaceous chimichurri generously over the meat, and serve immediately.
Chef's Notes
- Dry-brining or salting the steaks at least 15 to 30 minutes before grilling helps the salt dissolve and draw into the interior, enhancing natural beef juiciness and tenderizing lean sirloin fibers.
- Never prepare chimichurri in a blender or food processor; mechanical blades shear extra-virgin olive oil into a bitter emulsion and turn fresh parsley into an oxidized, muddy paste.
- Top sirloin is significantly leaner than ribeye or strip loin, making internal temperature control critical; pulling the meat at 63°C (145°F) followed by a 5-minute rest guarantees both safety and peak juiciness.
- Letting the chimichurri rest at room temperature allows the dried oregano to rehydrate and bloom in the vinegar while mellowing raw garlic potency.
Storage
Refrigerator: 3 days — Cool cooked beef promptly within 2 hours. Store sliced beef and chimichurri in separate airtight containers in the refrigerator.
Freezer: 2 months — Wrap cooled cooked steak tightly in freezer wrap or airtight bags; freeze chimichurri separately in an airtight container.
Reheating: Reheat leftover beef in an oven preheated to 150°C (300°F) or in a covered skillet over medium-low heat until the internal temperature reaches at least 74°C (165°F) as measured with a digital food thermometer. Serve with room-temperature chimichurri; do not reheat the fresh chimichurri.
Troubleshooting
Steak slices feel tough and chewy to chew
Cause: Slicing parallel to the grain instead of perpendicular, or overcooking past recommended doneness
Fix: Slice existing thick cuts much thinner (roughly 3mm) to shorten meat fibers mechanically
Prevention: Observe the direction of the muscle fibers on the cutting board before cutting and slice strictly across the grain; pull from heat as soon as internal probe registers 63°C (145°F)
Excessive flare-ups scorching the exterior of the steak bitter and black
Cause: Excess oil dripping onto active coals or gas burners
Fix: Move steaks immediately to indirect heat and scrape off charred surface carbon with a knife before serving
Prevention: Apply only a thin sheen of oil directly to the meat surface and shift steaks to a cooler zone of the grill using long-handled tongs if flames spike
Chimichurri sauce tastes overly sharp and harsh
Cause: Garlic was cut too far ahead or herbs were mashed aggressively, releasing bitter sulfur compounds
Fix: Whisk in 15ml of extra-virgin olive oil and a pinch of kosher salt to soften the acidic bite
Prevention: Hand-chop with a razor-sharp chef knife and dress immediately in oil and vinegar; allow 20 minutes resting for acid to mellow the alliums
Cultural Context
Chimichurri is the cornerstone condiment of Argentine asado tradition, originating among gauchos who roasted grass-fed beef over open-flame hardwood pits across the Pampas. The combination of pungent garlic, fresh parsley, oregano, and acidic red wine vinegar was developed specifically to cut through the rich, savory char of barbecued beef. Today, this vibrant sauce remains an irreplaceable table staple throughout Argentina and Uruguay, celebrating simple, high-quality ingredients executed over open coals.
