Grilled Sirloin Steak with Chimichurri in Lettuce Wraps

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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!

sliced grilled sirloin on lettuce wraps and topped with a fresh Chimichurri sauce. — Grilled Sirloin Wraps with Chimichurri Sauce

Contents hide

1 🍽️ Why This Recipe Works

2 🍴 Ingredients

3 🍲 Preparation

4 🔥 Grilling Instructions

5 ‼️ Important

6 📌 Recipe Tips

7 👨‍🍳 Recipe FAQs

8 Grilled Sirloin Steak with Chimichurri in Lettuce Wraps

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.

three photos showing how to make Chimichurri including adding the ingredients to a food processor, pulsing it to a sauce, and then adding it to the lettuce wraps. — Super Easy Instructions for a Flavorful Chimichurri

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

process photos showing making the chimichurri and grilling the sirloin steaks. — Simple Instructions for a Phenomenal Steak and Lettuce Wrap

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.

closeup of a lettuce wrap filled with grilled sirloin and a homemade Chimichurri sauce. — Homemade Chimichurri Sauce is so Easy to Make

‼️ 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.

Sirloin off the grill and on the butcher paper. — Don’t Over Cook the Sirloin

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

What else can I use the chimichurri sauce for?

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!

Why do you have to let steak rest?

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!

What it the right temperature to cook meat?

120-130 degrees – Rare
130-135 degrees – Medium Rare
135-145 degrees – Medium
145-155 degrees – Well
155-165 degrees – Well Done

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!

Grilled Sirloin Steak with Chimichurri in Lettuce Wraps {25 Minutes}

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