Authentic Colombian Grilled Sirloin Steak with Chimichurri
Discover the vibrant flavors of Colombian cuisine with this Authentic Grilled Sirloin Steak, known as Churrasco. Unlike the thinner cuts popular in other countries, this version utilizes a generous 1 to 1 1/2 inch thick top sirloin steak, marinated to perfection in a zesty chimichurri sauce. This marinade, rich in fresh parsley, garlic, and robust olive oil, penetrates the beef to create a succulent dish that is both tender and bursting with flavor. The grilling process imparts a delicious smokiness, making it an ideal centerpiece for gatherings. Serve this delectable steak sliced thin against the grain, accompanied by the refreshing chimichurri, and enjoy a culinary journey to Colombia with each bite.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Top sirloin steaks
2 lbs (Trimmed and optionally left at room temperature for 30 minutes before grilling.)
Fresh parsley
1 bunch (about 2 cups leaves) (Leaves only, washed and dried.)
Garlic cloves
4 (Minced.)
Olive oil
1 cup (Extra virgin recommended.)
Red wine vinegar
1/4 cup (To taste.)
Water
3 tablespoons (To thin the sauce if necessary.)
Salt
1 1/2 teaspoons (To taste.)
Black pepper
1 teaspoon (To taste.)
Instructions
1
Begin by preparing the vibrant chimichurri sauce. In a food processor, combine the fresh parsley and minced garlic, processing until both are finely chopped. Carefully incorporate the olive oil, red wine vinegar, water, salt, and black pepper, blending until you achieve a thick, consistent sauce. Taste and adjust the seasoning, adding additional salt, pepper, or vinegar to achieve a balanced and flavorful finish.
2
Transfer half of the chimichurri to a serving bowl for later use. Pour the remaining chimichurri over the sirloin steaks, ensuring they are evenly coated. Cover the meat and let it marinate in the refrigerator for at least 30 minutes, turning the steaks a few times to maximize flavor absorption.
3
Preheat your grill to high heat or set your broiler to the high setting while the steaks marinate.
4
Once the grill is hot, lightly oil the grill grate to prevent sticking. Carefully remove the steaks from the marinade, allowing any excess to drip off, and place them on the hot grill. Grill the steaks for approximately 10 minutes per side for medium-rare, using tongs to flip them, until they reach your desired level of doneness.
5
Once grilled, let the steak rest for a few minutes off the heat. Slice against the grain into thin strips for serving. Present the slices on a wooden cutting board, accompanied by the reserved chimichurri sauce for drizzling.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Churrasco in Colombian cuisine?
In Colombian cuisine, Churrasco refers to a generous 1 to 1 1/2 inch thick top sirloin steak that is marinated in chimichurri and grilled to achieve a smoky, succulent finish.
What cut of beef is best for this authentic Colombian recipe?
The recipe calls for 2 pounds of top sirloin steaks, specifically cut between 1 and 1 1/2 inches thick.
What are the primary ingredients in Colombian chimichurri?
The sauce is made from fresh parsley, minced garlic, olive oil, red wine vinegar, water, salt, and black pepper.
How do I prepare the chimichurri sauce?
Combine fresh parsley and garlic in a food processor until finely chopped, then blend in olive oil, vinegar, water, salt, and pepper until thick and consistent.
Should I use all the chimichurri as a marinade?
No, you should transfer half of the chimichurri to a serving bowl for later use and use the remaining half to marinate the steaks.
How long should the sirloin steak marinate?
The steaks should marinate in the refrigerator for at least 30 minutes to allow the flavors to penetrate the meat.
What is the recommended grill temperature for this steak?
Preheat your grill to high heat or use the high setting on your broiler for the best results.
How do I prevent the steak from sticking to the grill?
Once the grill is hot, lightly oil the grill grate before placing the steaks on it.
How long does it take to grill the steak to medium-rare?
Grill the steaks for approximately 10 minutes per side to reach a medium-rare level of doneness.
How should I slice the steak for serving?
The steak should be sliced against the grain into thin strips to ensure maximum tenderness.
Is it necessary to let the steak rest after grilling?
Yes, let the steak rest for a few minutes off the heat before slicing to allow the juices to redistribute.
Can I substitute the top sirloin with another cut?
While top sirloin is traditional for this version of Churrasco, you can use other thick beef cuts, though cooking times may vary.
What type of parsley should I use for the sauce?
Use one bunch of fresh parsley, specifically using the leaves only, washed and dried.
What type of vinegar is used in the chimichurri?
The recipe specifies red wine vinegar to provide a zesty and balanced finish.
Why is water added to the chimichurri sauce?
Three tablespoons of water are added to help thin the sauce to the desired consistency.
How many garlic cloves are needed?
The recipe requires 4 minced garlic cloves for a robust and flavorful sauce.
Is extra virgin olive oil required?
Extra virgin olive oil is highly recommended for the best flavor profile in the chimichurri.
How much salt and pepper should I add?
The base recipe uses 1 1/2 teaspoons of salt and 1 teaspoon of black pepper, though you should adjust to your personal taste.
What if I do not have a grill?
You can use a broiler set to high to achieve a similar result if an outdoor grill is not available.
Should the steak be at room temperature before grilling?
Trimming the steaks and leaving them at room temperature for 30 minutes before grilling is an optional step for more even cooking.
How do I adjust the flavor of the chimichurri?
After blending, taste the sauce and add additional salt, pepper, or vinegar until the flavor is balanced to your preference.
What makes this steak authentic Colombian style?
The use of thick-cut top sirloin and the specific blend of Colombian-style chimichurri sets it apart from other regional variations.
How do I flip the steaks on the grill?
Use tongs to carefully flip the steaks to avoid piercing the meat and losing juices.
What is the best way to present this dish?
Present the thin slices on a wooden cutting board with the reserved chimichurri drizzled over or served on the side.
Can I make the chimichurri sauce in advance?
Yes, the sauce can be prepared ahead of time, which often allows the flavors of the garlic and parsley to meld further.
Does this recipe contain many ingredients?
No, this recipe is relatively simple, requiring only 8 main ingredients.
Is the chimichurri sauce spicy?
This specific recipe is flavorful and zesty rather than spicy, as it uses black pepper instead of hot chili peppers.
What should I do with the marinade after removing the steaks?
Allow the excess marinade to drip off the steaks before grilling and discard the used marinade for safety.
Is this recipe suitable for gatherings?
Yes, the smoky flavor and impressive presentation of the sliced sirloin make it an ideal centerpiece for social gatherings.
How do I ensure the parsley is finely chopped?
Processing the parsley and garlic together in a food processor before adding liquids ensures they are evenly and finely minced.