Grilled Sirloin Steak with Chimichurri in Lettuce Wraps takes tenderized sirloin steak and drizzles it with Chimichurri sauce to make a delicious meal. We’ve eaten these alone, in lettuce and even in small street taco tortillas for a dish that is perfect in so many ways!
If sirloin is your “go-to” cut of meat or if you are looking for new ways to make it, look no further. This super simple sirloin steak is topped with a thick Chimichurri sauce and takes a normal old grill night to a new level of deliciousness.
Sirloin Steak – Sirloin Steak comes from the upper middle back area of the cow. Check the description of your sirloin. A TOP SIRLOIN is more sought after than the tougher BOTTOM SIRLOIN. Top sirloin is a very popular cut of meat served at restaurants and if cooked correctly, is a great choice.
Chimichurri Sauce – This sauce comes from Argentina and is a sauce made to drizzle on meat or vegetables. It is pulling flavors from parsley, oregano, red wine vinegar and garlic as the most dominant flavors. It is fresh, bright and delicious!
The Chimichurri is really easy to make. Check out the step by step photos below.
Step One: Combine the ingredients in a small food processor and pulse it until it is a thick sauce.
Step Two: store the sauce in the refrigerator until you are ready to use it.
🔥 Grilling Instructions
Step One: Heat the grill to 400 degrees on direct heat.
Step Two: While the grill heats, tenderize a top sirloin by piercing it with a fork 10-15 times on each side to break down the membrane or use a meat tenderizing mallet. When you do this, it breaks down those tough fibers and tenderizes the meat. We do this when grilling sirloin, ranch steak or flank steak.
Step Three: Grill steak for about 4-5 minutes each side or until the temperature reaches 130-135 for medium rare or 135-145 for a medium.
Step Four: Remove the steak from the grill and allow it to rest for about five minutes. This resting period is important as it will help keep the juices trapped in the steak. After five minutes, slice it into thin pieces.
Step Five: Begin layering the wraps. Option 1: Layer a corn tortilla, butter lettuce, slices of the sirloin and a teaspoon of Chimichurri. Top with chopped tomatoes. Option 2: Skip the tortilla for a delicious, low-carb lettuce wrap.
Pay attention to how long you are grilling the meat as it can turn on you in a flash. Sirloin lacks a lot of marbling and it is not naturally a tender cut of meat. You’ll want to keep this at a medium rare to medium temperature, otherwise it may be tough.
I usually use a thermometer to monitor the temperature, and I take the steak off the grill about five degrees under the desired temperature.
Have you ever grilled a steak and you *thought* it was cooked to perfection, but by time you started cutting into it at the table it was more done than you realized? This is why. Start practicing removing a little early. Just a tad bit.
📌 Recipe Tips
Remove the steak from the refrigerator and allow it to come to room temperature for about 30 minutes before grilling. If you don’t do this your steak won’t cook evenly. You will get a steak that is well cooked on the outside and undercooked on the inside.
Grilled Bison Steak – Another great meat that can be tough if overcooked but packed full of flavor. Don’t ever underestimate what you can do to any cut of meat.
Marinated Ranch Steak – Example of a cut of meat that can result in a chewy and undesirable cut unless you tenderize and/or marinate.
Smoked Chuck Roast – This smoked chuck roast is super tender due to the long time that is spent on the smoker. This is not your mama’s tough roast at all. The smoker made all the magic here.
Grilled Sirloin Steak with Chimichurri in Lettuce Wraps
- 12 oz Sirloin Steak
- 1 tbsp Olive Oil
- 1 tbsp Sea Salt
- 6 Tortilla
- 1 Butter Lettuce
- 1 Roma Tomato chopped
- 3/4 cup Italian Parsley fresh
- 1/4 cup Oregano Leaves fresh
- 1/2 cup Olive Oil
- 3 tbsp Red Wine Vinegar
- 1/2 tbsp Sea Salt
- 3 cloves Garlic minced
- 1/2 tbsp Coase Black Pepper
- 1/2 tsp Crushed Red Pepper Flakes can substitute red chilis
- Add all of the ingredients into a small food processor
- Pulse until well blended. Note: Pulse until you get a thick consistency. If you want it thinner, add a little bit more olive oil and pulse a few more times.
- Heat the grill to 400 degrees. While the grill heats up, tenderize the sirloin by piercing it with a fork 10-15 times each side to break down the membrane or use a meat tenderizing mallet.
- Remove the steak from the fridge and allow the steak to come up to room temperature for about 30 minutes before grilling.
- Grill steak for about 4-5 minutes each side or until the temperature reaches 130-135 for medium rare or 135-145 for a medium.
- Remove the steak from the grill and allow it to rest for five minutes before slicing.
- Slice the steak into thin slices against the grain.
Prepare the Wraps
- Layer the butter lettuce, slices of the sirloin, and a teaspoon of the Chimichurri. Top with chopped Roma Tomatoes. Optional: Add this to a tortilla to wrap.