Photo by Sonia Mendez Garcia On my quest to cook a better steak, Hispanic Kitchen inspires me to try recipes all the time! I used the fresh herbs from my garden to make the chimichurri… amazing flavors!
Ingredients
- For the Sirloin Steak
- 2 pounds sirloin steak
- Pasilla chile powder or any other mild chile powder
- granulated garlic
- salt and fresh cracked pepper
- olive oil
- For the Chimichurri Sauce
- 1/3 cup finely chopped fresh lemon basil or regular basil
- 1/3 cup finely chopped cilantro
- 2 tablespoon finely chopped fresh oregano
- 1/2 tablespoon dried oregano
- 1 serrano pepper minced
- 4 large cloves minced
- Juice of 1 lemon
- 5 tablespoons red wine vinegar
- 1/3 cup olive oil
- salt and fresh cracked pepper
Directions
- Finely chop the herbs, chile and garlic by hand — it really makes a difference! Set aside.
- Combine the lemon juice, red wine vinegar, salt and pepper in a separate small bowl, whisk together and taste for salt.
- Combine all of the ingredients, cover and let sit for a good hour or more, stir well before serving and taste for salt. At this time, season the steak on both sides with salt, pepper, granulated garlic and chile powder, and drizzle with olive oil. Set aside.
- When an hour has past, position the top rack in the oven about 10 inches from the broiler. Preheat broiler for 15 minutes. Transfer the steak to a foil-lined baking sheet. Cook under the broiler for about 5 to 6 minutes per side for a medium/rare done steak. If you like it more well done, add 1 to 2 more minutes per side. Remove from oven and let the steak rest for 10 minutes before slicing.
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