Churrasco-Grilled Sirloin with Chimichurri Sauce
Tender sirloin steak grilled churrasco-style and served with a vibrant, herbaceous chimichurri sauce, perfect for a Brazilian-inspired barbecue. This brazilian-inspired beef ready in about 35 minutes blends pounds sirloin steak, kosher salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 pounds sirloin steak
- 1 tbsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 cup packed, chopped fresh parsley
- 1/2 cup packed, chopped fresh cilantro
- 2 tbsp chopped fresh oregano
- 4 minced garlic cloves
- 3 tbsp red wine vinegar
- 1/2 tsp red pepper flakes
- 1/2 cup extra virgin olive oil
Instructions
- Step 1: Preheat grill to high heat (about 500°F). Rub 1.5 pounds sirloin steak evenly with 1 tablespoon kosher salt, 1 teaspoon black pepper, and 2 tablespoons olive oil, letting it rest for 15 minutes at room temperature.
- Step 2: While the grill heats, prepare the chimichurri sauce by combining 1 cup chopped fresh parsley, 1/2 cup chopped fresh cilantro, 2 tablespoons chopped fresh oregano, 4 minced garlic cloves, 3 tablespoons red wine vinegar, 1/2 teaspoon red pepper flakes, and 1/2 cup extra virgin olive oil in a bowl. Stir well and set aside to let flavors meld.
- Step 3: Grill the sirloin steak directly over the flames for 4-5 minutes per side for medium-rare, turning only once, until a nice char forms and internal temperature reaches about 130°F. Remove from grill and let rest for 10 minutes.
- Step 4: Slice the steak thinly against the grain, arrange on a platter, and spoon the chimichurri sauce generously over the top before serving.
Frequently asked questions
How long does Churrasco-Grilled Sirloin with Chimichurri Sauce take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Churrasco-Grilled Sirloin with Chimichurri Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Churrasco-Grilled Sirloin with Chimichurri Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Churrasco-Grilled Sirloin with Chimichurri Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Churrasco-Grilled Sirloin with Chimichurri Sauce?
Brazilian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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