Chimichurri Steak
Grilled sirloin with chimichurri butter and fire-roasted veggies in foil.
grillmain
Servings: 2
Ingredients
- 10 ozpkg sirloin steaks
- ½ lbasparagus
- 1bag radishes
- garlic
- ¼ ozfresh parsley
- ¼ ozfresh cilantro
- 2½ oz corn
- butter (7 tbsp total)
- olive oil
- kosher salt & ground pepper
- neutral oil
- white wine vinegar (for red wine vinegar)
- 2 tbspchimichurri sauce
- grill, grill pan, or skillet
- microplane or grater
- aluminum foil
Instructions
- Preheat grill or grill pan over high. Set 2 tablespoons butter out to soften. Trim ends from asparagus, then slice crosswise into 2-inch pieces. Quarter radishes. Grate ¼ teaspoon garlic into a small bowl. Finely chop parsley and cilantro leaves and stems; add to bowl. Add 3 tablespoons oil and 1 tablespoon vinegar; stir to combine. Season with salt and pepper.
- Cut 1 (16-inch) sheet of aluminum foil. Rub the center with olive oil. Add asparagus, radishes, and corn to foil. Drizzle with 2 tablespoons olive oil; season with salt and pepper. Fold edges of foil up and crimp to make a well-sealed, loose packet with the seam on top. Place on grill while it preheats. *(Alternatively, roast veggies in a 450°F oven for 15–20 minutes.)*
- Pat steaks dry, then season all over with salt and pepper. Place softened butter in a small bowl; stir in 2 tablespoons chimichurri sauce. Season to taste with salt and pepper.
- Brush grill or grill pan with neutral oil, then add steaks. Reduce heat to medium-high and grill until steaks are lightly charred and cooked to medium-rare, 3–4 minutes per side (or longer for desired doneness). Transfer to a cutting board and slather with chimichurri butter; let rest for 5 minutes. Remove foil packet from grill.
- Carefully open foil packet (*pro tip: use a knife and fork to open to avoid contact with steam*). Serve steak with roasted veggies alongside and remaining chimichurri spooned over top.