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Grilled Lean Spiced Top Sirloin with Chimichurri Sauce
Our favourite grocery store top sirloin is the President’s Choice Beefeater brand. It is lean, well butchered (cap removed and an even thickness) and has tons of great beefy flavour.
Ingredients
grilled sirloin
- 1 tbsp dark brown sugar
- 1 tbsp sweet smoked paprika
- 1 tsp ancho chili powder
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 1 ½ lbs top sirloin steak, cap removed and well trimmed of fat, ¾” thick
- 1 tsp olive oil
chimichurri sauce
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 1 garlic clove, peeled
- 1 medium shallot, peeled
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 1 cup parsley leaves, packed
- ¼ cup cilantro leaves, packed
- ¼ cup mint leaves, packed
- 1″“2 tbsp chicken stock or water, if needed to thin
Directions
grilled sirloin
- Combine sugar, spices, salt and pepper in a small bowl. Rub mix into steaks and let rest while you prepare sauce.
- Pre-heat cast iron grill pan or barbecue to high. Lightly rub olive oil into steaks.
- Sear steaks and cook for 4 minutes and turn. For medium rare cook for an additional 3-4 minutes. If your steak is thicker, it will take an additional minute or two.
- Remove steaks from pan when done and tent with foil to rest for 5 minutes. When serving, cut steaks across grain and drizzle with chimichurri sauce.
chimichurri sauce
- Combine oil, vinegar, lemon juice, garlic, shallot, salt and pepper in blender; blend until almost smooth.
- Divide the herbs into thirds; add one third to mixture and blend until incorporated. Add remaining herbs in 2 more additions, puréeing until almost smooth after each addition. Thin out if needed with chicken stock or water. Cover and chill. Chimichurri can be made 3 hours ahead.
Prep: 10 min.
On the table: 20 min.
Recipe by LeeAnne Wright
Photo by Edward Pond
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