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Chimichurri marinated sirloin


I love steak. I could pretty legitimately eat steak every day of the week, and if I wasn't concerned about the environmental impacts of that I probably would. Knowing what cut of steak fits your macros (and your budget) can be a bit tricky, but one cut that usually hits both is a lean cut of top sirloin. A 4 oz serving is going to contain about 24 grams of protein and only 4 grams of fat (assuming you trimmed it), and can usually be found for $5-9 a pound depending where you shop.


One challenge with leaner cuts of meat is that they tend to be tougher when cooked which is why many people don't buy sirloin. Enter the marinade. Not only a great mechanism to enhance flavor, one of the best benefits of marinades is that the acid component of a marinade begins to chemically break down the protein in the meat tenderizing it before it cooks.


My absolute favorite marinade is chimichurri. For the unfamiliar, chimichurri is basically the ketchup of South America especially prevalent in Argentina and Chile. It involves olive oil, vinegar, garlic, and herbs the specifics and ratios of which can be the subject of hotly contested debate about the right way to make it. I love them all. It works as a wonderful sauce to top steak, chicken, fish, potatoes, veggies, eggs, and more. Given enough chimichurri I think I could eat a shoe. It also makes an excellent marinade!


For that application, I keep the dried versions of the herbs on hand at all times (fresh herbs are recommended for the best sauce).


Ingredients:

  • 1# of top sirloin trimmed of excess fat

  • 1/4 cup of extra virgin olive oil

  • 3 TBSP of red wine vinegar

  • 1 TBSP of granulated garlic

  • 1 TBSP of sea salt

  • 1 TBSP of dry parsley

  • 1 TBSP of dry oregano

  • 1 TSP of red pepper flakes

  • Water to cover (if needed)


Directions:


  • Put steak in a seal able glass or plastic container

  • Combine oil, vinegar, salt, spices, and herbs

  • Pour marinade over the steak

  • Seal the container and toss to coat

  • Add water if necessary to cover meat

  • Marinade for 20-60 minutes (do not go longer or the texture will become rubbery)


  • Remove from marinade and grill to preferred temperature

  • Let rest for 5-10 minutes

  • DEVOUR and enjoy!

-- Coach Jordan

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