Montreal tender top sirloin with Chimichurri Sauce | Steakhouse Dallas

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A tangy condiment made with fresh herbs and garlic, chimichurri sauce is a traditional accompaniment to grilled meats in Argentina and pairs well with peppery steak. Before cooking the steaks, you can use the weight of your skillet to crush the whole peppercorns for the coating.

 

 

For the chimichurri sauce

1-1/2 oz. mixed fresh flat-leaf parsley leaves (1 cup packed)
1 Tbs. fresh oregano or 1 tsp. dried
1 1/2 Tbs. chopped garlic

1/3 cup extra-virgin olive oil 1/2 cup vegetable oil
1/4 cup. white wine vinegar
1/4 tsp. crushed red pepper flakes
Kosher salt

Make the sauce
Combine the cilantro, parsley, oregano, and garlic in a food processor and pulse until finely chopped. Scrape the mixture into a bowl and stir in the olive oil, vinegar, lime juice, red pepper flakes, and 1/2 tsp. salt.

For the steaks

St-Laurent_Steak_Spice2 tablespoons paprika

2 tablespoons crushed black pepper

2 tablespoons kosher salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon crushed coriander
1 tablespoon dill
1 tablespoon crushed red pepper flakes

16-oz. beef top sirloin, about 1-1/2 inches thick
1 Tbs. olive oil

 

 

Cook the steak
In a flat dish or shallow bowl, combine the crushed peppercorns with 2 tsp. salt. Firmly press both sides of the steaks into the mixture so they’re well coated. Set aside to come to room temperature, at least 20 minutes and up to 45 minutes.

Position a rack in the center of the oven and heat the oven to 350°F.

Heat a 12-inch cast-iron skillet over medium-high heat until very hot, about 2 minutes. Add the oil, swirling the pan to coat the bottom; then add the steaks and cook, undisturbed, until nicely browned on the bottom, about 4 minutes. Flip and cook, undisturbed, until nicely browned on the other side, about 4 minutes. Transfer the skillet to the oven and cook until an instant-read thermometer registers 120° to 125°F for rare, 130° to 135°F for medium rare, or 140° to 145°F for medium, 2 to 7 minutes. Let the steaks rest on a plate, loosely covered with foil, for 5 minutes. Serve the steaks topped with the chimichurri sauce.

 

Structured Data, Review
Title: Montreal tender top sirloin with Chimichurri Sauce
Reviewed by
Rating: 3.0
Summary: This astonishingly simple recipe to impress every one
Description: Montreal tender top sirloin with Chimichurri Sauce
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