Transport your taste buds to the sun-drenched vineyards of California’s Central Coast with this tantalizing recipe for grilled sirloin, perfectly complemented by a vibrant, fresh chimichurri. This dish celebrates the region’s laid-back sophistication, combining a robustly flavored, perfectly seared top sirloin with the zesty, herbaceous kick of a traditional Argentinian-style chimichurri. The simple yet effective seasoning highlights the natural richness of the beef, while the bright chimichurri cuts through with its garlicky, spicy, and tangy notes.
Ingredients:
- 1 3lb Top Sirloin (for substitutes see advice on how to choose a sirloin steak) above
- 3 tsp SLOMIXX® All-Purpose Seasoning
- Olive oil
Chimichurri Sauce:
- 1 cup fresh parsley
- 3 cloves garlic
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp crushed red pepper
- 1 tsp SLOMIXX®
- Optional ¼ cup cilantro
Instructions:
- Rub sirloin generously with olive oil and coat with SLOMIXX®. Let sit at room temperature for 30 mins.
- Preheat grill to medium-high. Sear steak 3-5 minutes per side depending on how you prefer them cooked
- Rest steak for at least 5 minutes before slicing
- Blend chimichurri ingredients until finely chopped. Serve over sliced steak.
💡 Pair with a local Paso Robles Zinfandel for a full Central Coast experience
Central Coast Grilled Sirloin with Gaucho Chimichurri