Description
Juicy, marinated sirloin flap steak is seared to perfection and topped with a vibrant homemade chimichurri sauce made with fresh parsley, cilantro, oregano, and red wine vinegar. This quick and flavorful Latin-inspired dish is perfect for weeknight dinners or weekend gatherings. Simple to prepare, packed with zesty herb flavor, and sure to impress.
Ingredients
Scale
Ingredients for beef:
- 1.5 pounds beef sirloin flap
- 2 teaspoons garlic salt
- 3 tablespoons olive oil, divided
- 1 large lime, juiced (about ¼ cup lime juice)
- 2 garlic cloves, minced
Ingredients for chimichurri - ½ cup flat leaf parsley, finely chopped
- ½ cup cilantro, finely chopped
- 2 tablespoons oregano, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon garlic salt
- 1/4 teaspoon ground black pepper
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- ¼ teaspoon dried red pepper flakes
Instructions
- Place beef in a large resealable bag. Add garlic salt, 2 tablespoons olive oil, lime juice and garlic cloves. Seal, press with fingers to distribute ingredients. Refrigerate for 1 hour.
- Place chimichurri ingredients in a small bowl. Whisk together until well combined. Refrigerate until ready to use.
- Heat 1 tablespoon olive oil in a large frying pan over medium heat. Cook beef flaps for 5 minutes on each side. Transfer to a cutting board and let rest for 5 minutes. Slice, serve and top with chimichurri sauce.