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Grilled Bottom Sirloin Flap Steak with Chimichurri
Recipes
Grilled Bottom Sirloin Flap Steak with Chimichurri
4 servings
40 minutes total

Ingredients

  • 1 bunch fresh Italian parsley
  • 1 bunch fresh cilantro
  • 1 yellow onion
  • 6 cloves garlic
  • 1 ½ lb bottom sirloin flap steak
  • 1 ½ teaspoons kosher salt
  • 1 bunch green onions
  • 1 tablespoon + ½ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon adobo seasoning
  • Salsa Criolla , for serving

Steps

    1. Chop parsley and cilantro coarsely (1 cup each). Chop yellow onion and garlic finely. Season beef with salt and set aside (wash hands).
    2. Preheat grill (or grill pan) on medium. Rub green onions with 1 tablespoon oil. Place on grill and cook 5–7 minutes until charred; chop green onions coarsely.
    3. Combine in small bowl: parsley, cilantro, yellow onions, garlic, green onions, vinegar, oregano, adobo seasoning, and remaining ½ cup olive oil; whisk until chimichurri is blended. (Makes about 3 cups chimichurri.)
    4. Place steak on hottest part of grill; cook 2–3 minutes on each side until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Remove from grill and let rest 5 minutes before slicing; temperature will rise 5–10°F during this time. Slice beef against the grain; serve with Salsa Criolla and 1 ½ cups chimichurri.

    Chef's Tip: Leftover chimichurri can be used to dress up your favorite chicken, pork, fish, rice, potato, or egg dishes.


    Descarga la receta en español.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 470, Total Fat 33g, Sat Fat 2.5g, Trans Fat 0g, Chol 120mg, Sodium 980mg, Total Carb 5g, Fiber 1g, Total Sugar 1g, (Incl. 0g Added Sugars), Protein 38g, Vitamin D 0%, Calc 4%, Iron 15%, Potassium 15%