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Grilled* Sirloin with Fresh Tomato Salad and Herb Chimichurri

Active Time: 20-25 minutes / Cook Time: 8-10 minutes / Total Time: 20-25 minutes

Makes 2 servings

Chef’s Tip: When cooking grass-fed beef, do not heat your grill or pan as high as you would with conventional beef. Preheat at medium-low for 5-10 minutes to get the same kind of sear you would with a shorter preheating at a higher temperature. Cast iron is especially good for this method. Grass-fed beef has less marbling and does not respond as well to high heat; it can toughen quickly.

grilled sirloin herb chimichurri.jpg

Ingredients:

For the Sirloin:

  • 2 small or 1 large sirloin steak, 10 ounces total
  • Sea salt and pepper to taste
  • 1 teaspoon coconut oil or ghee
  • ½ pint baby Portobello or button mushrooms, sliced

For the Tomato Salad and Herb Chimichurri:

  • 2 large heirloom tomatoes, cored and cut into large chunks
  • ½ red onion, thinly sliced
  • 2 tablespoons apple cider vinegar
  • 4 cloves garlic, peeled and roughly chopped
  • 2 cups cilantro, leaves and tender stems only
  • ½ cup flat leaf parsley, leaves and tender stems only
  • 1 serrano chili, roughly chopped (or ½ teaspoon red pepper flakes)
  • ½ cup apple cider vinegar
  • ¼ cup olive oil
  • ½ teaspoon fine sea salt

Directions:

  1. Preheat grill to medium. Pat steaks dry and season with salt and pepper to taste.
  2. Set aside.
  3. In a medium bowl, toss sliced onions with 2 tablespoons vinegar and set aside for 5 minutes. Add tomatoes and toss gently.
  4. While the onions are soaking, in a food processor pulse the garlic and serrano chili 5 times, about 2 seconds each. Add cilantro and parsley and pulse 5 more times. Add ½ cup vinegar, salt, and olive oil and pulse until combined but not smooth.
  5. Heat coconut oil or ghee in a medium saute pan over medium heat. Once hot add mushrooms and sauté until tender and starting to juice, 4 minutes. Cover and remove from heat.
  6. Grill steak 4-5 minutes on each side for medium-rare, or to desired temperature.
  7. Serve steak with tomato salad, topped with Chimichurri.

*Feel free to use a grill pan or sauté pan, instead. Preheat grill pan over medium-low while you sauté the mushrooms, then follow the recipe, or wipe the sauté pan clean after cooking the mushrooms and re-use for the steak.