Entrée: Argentina – Bife de Chorizo con Chimichurri (Grilled Sirloin with Chimichurri)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Additional 10 min

Total 32 min

Ingredients

1 to 1 1 / 2 lb (450 to 680 g) sirloin steak
Salt and freshly ground black pepper to taste
1 / 4 cup (60 ml) olive oil, plus extra for grill
For chimichurri:
1 cup (30 g) finely chopped parsley
1 / 4 cup (15 g) chopped oregano or 1 tbsp (1 g) dried oregano
3 cloves garlic, minced
2 tbsp (30 ml) red wine vinegar
1 / 2 cup (120 ml) olive oil
Pinch of red pepper flakes
Salt and pepper to taste

Instructions

1. Make chimichurri: combine parsley, oregano, garlic, vinegar, olive oil, red pepper flakes, salt and pepper; let rest at room temperature.
2. Preheat grill to high and oil grates; season steak generously with salt and pepper.
3. Grill sirloin 4–6 minutes per side for medium-rare, adjusting for thickness and desired doneness.
4. Rest steak 5–10 minutes, slice thinly against the grain, and serve with chimichurri spooned over or alongside.