Top Sirloin Steak with Avocado Chimichurri
Fine Angus steaks, seared, plated and topped with a zesty, bright-green, Argentinean-style chimichurri sauce, rich with avocado. Serve the steaks, if desired, with boiled fingerling potatoes, charred bell peppers and steamed broccoli.
Recipe - Quality Foods
Top Sirloin Steak with Avocado Chimichurri
Prep Time20 Minutes
Servings4
Cook Time8 Minutes
Ingredients
1 cup packed Italian (flat-leaf) parsley
1/2 cup packed cilantro leaves
2 large garlic cloves, peeled and sliced
2 Tbsp red wine vinegar or cider vinegar
1/2 tsp salt, plus some to taste
1/4 tsp red pepper flakes, or to taste
1/2 tsp dried oregano
freshly ground black pepper, to taste
1/2 cup + 4 tsp olive oil, plus more if needed
1 ripe, medium to large avocado, peeled, pitted and cut into small cubes
4 (about 6 to 8 ounce/170 to 225 gram) top sirloin steaks
salt and freshly ground black pepper, to taste
Directions
- To make chimichurri, place parsley, cilantro, garlic, vinegar, 1/2 tsp salt, pepper flakes and black pepper in a food processor and pulse until finely chopped (see Options). Pour in the 1/2 cup olive oil and pulse to combine. Add a bit more oil if you find the chimichurri too thick. Transfer chimichurri to a medium bowl, mix in the avocado, cover and refrigerate until needed. It will keep for many hours in the refrigerator.
- When ready to cook the steaks, take the avocado chimichurri out of the refrigerator. Pat steaks dry with paper towel; season with salt and pepper. Place oil in a very large, heavy skillet set over medium-high heat (see Options). When the oil is hot, add steaks to the skillet and pan-sear to the desired doneness, allowing about 3 minutes per side for rare, and 3 to 4 for medium rare. Plate the steaks, generously top with the avocado chimichurri, and serve.
Options: If you don’t have a food processor, you could finely chop the garlic, parsley and cilantro on a board. Now set them in a bowl and finish the chimichurri by mixing in the vinegar, salt, pepper flakes, oregano, pepper, oil and avocado. Instead of searing the steaks in a skillet, brush each one with 1 tsp oil and grill them, over medium-high heat, on a barbecue or indoor grill, to the desired doneness.
20 minutes
Prep Time
8 minutes
Cook Time
4
Servings
Directions
- To make chimichurri, place parsley, cilantro, garlic, vinegar, 1/2 tsp salt, pepper flakes and black pepper in a food processor and pulse until finely chopped (see Options). Pour in the 1/2 cup olive oil and pulse to combine. Add a bit more oil if you find the chimichurri too thick. Transfer chimichurri to a medium bowl, mix in the avocado, cover and refrigerate until needed. It will keep for many hours in the refrigerator.
- When ready to cook the steaks, take the avocado chimichurri out of the refrigerator. Pat steaks dry with paper towel; season with salt and pepper. Place oil in a very large, heavy skillet set over medium-high heat (see Options). When the oil is hot, add steaks to the skillet and pan-sear to the desired doneness, allowing about 3 minutes per side for rare, and 3 to 4 for medium rare. Plate the steaks, generously top with the avocado chimichurri, and serve.
Options: If you don’t have a food processor, you could finely chop the garlic, parsley and cilantro on a board. Now set them in a bowl and finish the chimichurri by mixing in the vinegar, salt, pepper flakes, oregano, pepper, oil and avocado. Instead of searing the steaks in a skillet, brush each one with 1 tsp oil and grill them, over medium-high heat, on a barbecue or indoor grill, to the desired doneness.