Grilled Sirloin Steak w/ Cilantro Chimichurri

Grilled Sirloin Steak w/ Cilantro Chimichurri

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Asian Chimichurri Sauce:

1 1/2 cups fresh cilantro leaves and stems, packed
1/2 cup fresh mint leaves, packed
2 fresh garlic cloves, peeled
1 inch ginger, peeled, roughly chopped
1 jalapeno deveined, seeded, roughly chopped
3 Tbsp olive oil
2 Tbsp rice wine vinegar
1 tsp toasted sesame oil
1/4 tsp sea salt
1/4 tsp pepper

Asian Steak Marinade:

1/3 cup avocado oil, or extra virgin olive oil
1/4 cup reduced sodium soy sauce, or coconut aminos
2 Tbsp raw honey
2 Tbsp fish sauce
2 Tbsp rice wine vinegar
1 Tbsp toasted sesame oil
1 Tbsp cayenne powder


Asian Chimichurri:

Pulse all the Chimichurri ingredients in a food processor until finely chopped and well combined.
Remove 2 tablespoons Chimichurri to a large resealable gallon plastic bag. Refrigerate the remainder separately.

Asian Marinade:

To the Chimichurri in the plastic bag, whisk in all of the Asian Steak Marinade ingredients.
Add the steaks to marinade. Massage marinade into steak and seal bag.
Refrigerate 5 hours up to overnight, turning bag occasionally.


When ready to grill, remove Chimichurri and steak from refrigerator to bring to room temperature (about 30 minutes).
Grease and preheat grill/pan to 400 degrees F.
Sear steak for 3-5 minutes per side, cover, and turn heat down to 350 degrees f.
Grill for 10-15 minutes, flip, cover, and cook an additional 10 minutes or so, depending on the size of your steak and how well done you prefer.
Remove steak from grill, loosely cover with foil and let rest 10 minutes before slicing THINLY across the grain. Serve with Asian Chimichurri.


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