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.
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
- Preheat grill to medium. Pat steaks dry and season with salt and pepper to taste.
- Set aside.
- In a medium bowl, toss sliced onions with 2 tablespoons vinegar and set aside for 5 minutes. Add tomatoes and toss gently.
- 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.
- 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.
- Grill steak 4-5 minutes on each side for medium-rare, or to desired temperature.
- 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.