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Top Sirloin with Chimichurri Sauce

Top Sirloin with Chimichurri Sauce



  • 1 1/2 pounds boneless beef top sirloin steak, cut 1 inch thick
  • 1 teaspoon chopped garlic

Chimichurri Sauce

  • 1 cup packed fresh flat-leaf parsley leaves
  • 1 tablespoon packed fresh or dried oregano leaves
  • 2 teaspoons chopped garlic
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon paprika (smoked or hot)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil


  1. Place Chimichurri Sauce ingredients, except for the red wine vinegar and olive oil, in food processor container. Cover; pulse until well blended; do not puree. Transfer to small bowl and stir in red wine vinegar and olive oil.
  2. Cover and refrigerate 1 hour to blend flavors.
  3. Soak twelve 9-inch bamboo skewers in water for 10 minutes; drain.
  4. Cut beef steak crosswise into 1/2-inch thick strips. Toss strips with garlic.
  5. Thread beef, weaving back and forth, onto each skewer.
  6. Place kabobs on grid over medium, ash-covered coals.
  7. Grill, uncovered, for 5 to 7 minutes for medium rare to medium doneness, turning occasionally.
  8. Season with salt and pepper.
  9. Serve with Chimichurri Sauce.

Serves 6 | Prep Time 10 min | Cook Time 5 to 10 min

To prepare chimichurri sauce by hand, finely chop herbs and garlic; combine with remaining ingredients to form a thick sauce.

To prepare on gas grill, preheat grill according to manufacturer's directions for medium heat. Grill kabobs, covered, 6 to 8 minutes for medium rare to medium doneness, turning occasionally.

Nutrition Info per serving: 226 calories; 12 g fat (3 g saturated fat; 7 g monounsaturated fat); 49 mg cholesterol; 254 mg sodium; 2 g carbohydrate; 0.4 g fiber; 26 g protein; 7.6 mg niacin; 0.6 mg vitamin B6; 1.5 mcg vitamin B12; 2.4 mg iron; 30.7 mcg selenium; 5.0 mg zinc

Recipe and photo credit: Texas Beef Council

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