½tsp 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.
Toppings: Additional toppings may include sour cream or a Cotija cheese. Leftovers: Use the leftover Chimichurri sauce for drizzling on grilled veggies or a baked potato. Removing Meat from Refrigerator: 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. Allow Meat to 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 will allow those juices to redistribute into the meat. So, don't skip this step! Temperatures: 120-130 degrees - Rare 130-135 degrees - Medium Rare 135-145 degrees - Medium 145-155 degrees - Well 155-165 degrees - Well Done