Grilled Sirloin Steak with Chimichurri in Lettuce Wraps takes tenderized sirloin steak and drizzles it with a homemade 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.
🍽️ Why This Recipe Works
- The sirloin steak is incredibly tender.
- It has homemade Chimichurri sauce that is mind-blowing good.
- You can cook the steak in just 25 minutes.
- This recipe serves 6 and is great for a crowd.
🍴 Ingredients
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 made to drizzle on meat or vegetables. It is pulling flavors from parsley, oregano, red wine vinegar and garlic. It is fresh, bright and delicious!
🍲 Preparation
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.
Note: I usually make this the night before as there is so much going on during my grill days that I appreciate having one thing off of my plate. The more I can prepare ahead of time, the better.
🔥 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. This breaks down those tough fibers and tenderizes the meat. We do this when grilling sirloin, ranch or flank steaks.
Step Three: Grill the steak for about 4-5 minutes each side or until the temperature reaches 130-135 for medium rare or 135-145 for a medium.
Note: As mentioned below, I prefer to take it off the grill a few degrees early to allow it to keep cooking a few minutes. Think of this like how we take cookies out of the oven early as they keep cooking. It’s the same concept. Check the temps early and often so you don’t over-cook this.
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.
‼️ Important
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.
👨🍳 Recipe FAQs
Once you taste the chimichurri sauce, you are going to want to eat it on all sorts of things! It’s seriously that good. You can drizzle it on your favorite grilled vegetables, baked potato, veggie pizza, or sandwiches. Go wild and add in on lots of stuff!
Letting the steak rest is an important step to ensure that the steak is nice and juicy. No one likes to bite into a dried out piece of steak. Letting it rest allows those juices to redistribute into the meat. So, don’t skip this step!
120-130 degrees – Rare
130-135 degrees – Medium Rare
135-145 degrees – Medium
145-155 degrees – Well
155-165 degrees – Well Done
Related Recipes
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Grilled Sirloin Steak with Chimichurri in Lettuce Wraps
Equipment
- Cuisinart Food Processor
Ingredients
- 12 oz Sirloin Steak
- 1 tbsp Olive Oil
- 1 tbsp Sea Salt
- 6 Tortilla
- 1 Butter Lettuce
- 1 Roma Tomato chopped
Chimichurri Sauce
- ¾ cup Italian Parsley fresh
- ¼ cup Oregano Leaves fresh
- ½ cup Olive Oil
- 3 tbsp Red Wine Vinegar
- ½ tbsp Sea Salt
- 3 cloves Garlic minced
- ½ tbsp Coase Black Pepper
- ½ tsp Crushed Red Pepper Flakes can substitute red chilis
Instructions
Chimichurri Sauce
- 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.
Steak
- 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.
Notes
130-135 degrees – Medium Rare
135-145 degrees – Medium
145-155 degrees – Well
155-165 degrees – Well Done
Nutrition
