Petite Sirloin Steak with Vegetables and Chimichurri
My local grocery store frequently has beef sirloin on sale and this is a perfect recipe for petite sirloin strips. Grill the steaks alongside the potatoes and zucchini for a quick dinner. Top with easy homemade chimichurri sauce.
Equipment
- Blackstone Griddle or Cast Iron Skillet
- Food Processor
Ingredients
- 2 cups Cilantro chopped and loosely packed
- ¼ cup Red Wine Vinegar
- 1 teaspoon Kosher Salt divided
- ¾ teaspoon Black Pepper divided
- ½ teaspoon Crushed Red Pepper
- 2 cloves Garlic minced
- ¼ cup Olive Oil
- 24 ounces Beef Sirloin cut into 4 strips
- 1 pound Baby Yukon Gold Potatoes cut in quarters
- 1 tablespoon Canola Oil
- 1 pound Zucchini cut in ¼-inch diagonals
Instructions
Make the Chimichurri Sauce:
- Add cilantro, vinegar, ½ teaspoon each salt and pepper, red pepper flakes, and garlic in the bowl of a food processor. Pulse until finely chopped. While processor is running, slowly pour in the olive oil. Run until all ingredients are smooth. Cover and refrigerate until ready to serve.
Prep the Potatoes:
- Place potatoes in a microwave safe dish and cover with plastic wrap. Cut a slit in plastic wrap to vent. Heat on high for 5 minutes. Potatoes should be almost tender and are now ready for the grill.
Grilling Time:
- Start with a clean and oiled griddle. Preheat the griddle to high heat (400°F to 450°F).
- Cook steaks on one half of griddle for 3 to 5 minutes per side, or to desired degree of doneness. Remove from griddle and tent with foil.
- On other half of griddle, cook the potatoes and zucchini until browned, about 3 to 5 minutes. Remove from heat and season with remaining ½ teaspoon salt, and ¼ teaspoon of pepper.
Plate and Serve:
- Slice the steaks in ½-inch strips across the grain. Divide steak strips, potatoes, and zucchini evenly between 4 plates. Drizzle chimichurri sauce over steaks and serve.
Notes
I cooked mine on a Blackstone® Griddle, but you can cook on the griddle pan of an indoor grill, or a cast iron skillet also works well.
Nutrition Facts
Petite Sirloin Steak with Vegetables and Chimichurri
Amount per Serving
Calories
423
% Daily Value*
Fat
25
g
38
%
Saturated Fat
5
g
31
%
Cholesterol
79
mg
26
%
Sodium
260
mg
11
%
Carbohydrates
25
g
10
%
Fiber
4
g
17
%
Sugar
5
g
6
%
Protein
32
g
64
%
Carb Count
2
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Meat = 3.5 servings, Starch = 1.5 servings, Vegetable = 1 serving, Fat = 1 serving
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