Sirloin with Chimichurri Marinade

Sirloin with Chimichurri Marinade

Sirloin with Chimichurri Marinade


1 cup Harvest Ultra Premium Olive Oil

2 tbsp. chopped thyme

2 tbsp. chopped oregano

2 tbsp. chopped flat leaf parsley

1 tbsp. chopped rosemary

1 chipotle chili in adobo sauce, chopped

1 tbsp. sweet Spanish paprika

3 cloves garlic, finely chopped

3 tbsp. Harvest Red Wine Vinegar or A-Premium Dark Balsamic

½ tsp. sea salt

Freshly ground black pepper

1 lb. top sirloin steak about 1 inch thick


Heat the olive oil in medium-sized saucepan until hot. Remove from the heat and set aside. Add the remaining ingredients, except for the steak, stir and leave at room temperature to cool and infuse for 1 hour. Pour one quarter of this marinade into a dish and add the steak, turning several times to coat. Reserve the remaining marinade to serve with the cooked steak. Cover and refrigerate for 1 hour. Remove and leave at room temperature for 30 minutes.

Preheat the grill or grill pan to very hot and cook the steak for 2 minutes on each side for medium-rare. Transfer the steak to a chopping board and loosely cover with foil. Allow it to rest for 5 minutes before thinly slicing across the grain. Serve with remaining marinade. 

How'd the recipe turn out? Let us know on Facebook or Instagram! #howdoyouharvest