🥩 Grilled Steak with Chimichurri

Ingredients

• Steak

• 1½ lb Top sirloin steak, about 1 inch thick
• 1 tsp Kosher salt
• ½ tsp Ground black pepper
• 1 tsp Vegetable oil (soybean)

• Chimichurri

• 1 cup Fresh parsley, packed leaves, finely chopped
• 3 clove Garlic, minced
• 1 tsp Dried oregano
• 2 tbsp Red wine vinegar
• ⅓ cup Olive oil
• ¼ tsp Crushed red pepper flakes
• ¼ tsp Table salt

Nutrition

Steps

You’ll need: grill or heavy skillet, instant-read thermometer, cutting board, small bowl.

1. Stir together the parsley, garlic, oregano, vinegar, olive oil, pepper flakes and 1/4 teaspoon salt. Let it stand while you cook so the flavors blend.
2. Pat the steak dry and season both sides with the kosher salt and pepper. Rub with the oil.
3. Heat the grill or a heavy skillet over high heat. Cook the steak 4 to 6 minutes per side, until an instant-read thermometer in the thickest part reads at least 145°F.
4. Move the steak to a clean board and let it rest 3 minutes or more before slicing. Slice across the grain.
5. Spoon the chimichurri over the sliced steak.

🌡 Safe temperaturesBeef, pork or lamb steaks, chops and roasts 145°F with a 3-minute rest. Check the thickest part with a food thermometer (USDA). More on food safety.