Chile Rubbed Sirloin with Chimichurri Sauce


Steak is big in Texas! We Texans love beef just about any way we can get it! But steaks rule the grill. And everybody seems to think theirs is the best! Seriously, otherwise good Christian, church goin’ families have been torn apart over arguments on who can cook the best steak. We take this stuff serious around here folks!

Despite how much we love our steaks down here, sometimes you just get a hankering for something a little bit different. So, I went way down south to our neighbors in South ‘Merica for this delicious twist. Well, for the Chimichurri Sauce, that is. The chile rub is pure American Southwest/Texican. Yes, Texican is a word! At least in my dictionary!

Anywho, despite having some fairly hot chile powder in the rub and a jalapeno in the sauce, this isn’t a really hot dish. Well, at least not to this Texan who basically cut her teeth on hot sauce and Mexican food. So, if you’re not used to hot and spicy food, try a little Chimichurri Sauce at first and add more. I think you’ll love the tangy, fresh and slightly spicy flavor this sauce gives this smoky, perfectly seasoned steak!

FYI, I drizzled the zucchini in the pic with a little olive oil and sprinkled it with salt, pepper and a little left over chile rub and threw it on the grill. Make sure you get a fairly good char, but don’t let it burn. Yummy with the steak!

Also, this sauce isn’t just for beef. Feel free to use it on grilled chicken, pork, fish or shrimp. Heck you can even top off grilled oysters with it!

Here’s my PSA: Even though it’s stated in the recipe, the chef in me has to repeat it here. Raw garlic in olive oil is a botulism risk. Make sure you keep the Chimichurri Sauce refrigerated at all times. You can make it the day ahead. Use it all within two days or freeze for future use. Better safe than sorry!

Okay, somebody make this and tell me about it!


Chile Rubbed Sirloin with Chimichurri Sauce

This is an incredible rub for a sirloin, ribeye, strip or skirt steak. Throw it on a hot grill and cook to medium-rare to medium. Serve with the Chimichurri Sauce for a wonderful, healthy entrée.

Yield: 2 Servings

Difficulty: Moderate

2 8-ounce 1 ½ inch to 2 inch thick sirloin steaks

Kosher salt

Coarse ground black pepper



2 tablespoons chili powder (like McCormick)

1 tablespoon smoked paprika

1 tablespoon ground coriander

1 tablespoon dry mustard

1 ½ teaspoon ground cumin

1 ½ teaspoon smoked Chimayo chile powder (substitute smoked Hatch or plain cayenne if necessary)


Chimichurri Sauce:

¼ cup sherry vinegar

1 teaspoon kosher salt

4 garlic cloves, minced

1 shallot, minced

1 jalapeno, seeds removed, minced

½ cup minced fresh cilantro

¼ cup minced fresh flat-leaf parsley

¾ cup extra-virgin olive oil


Brush steaks with a little extra-virgin olive oil on both sides. Sprinkle generously with salt and pepper.

Combine all rub ingredients.

Rub steaks on all sides with the chile rub. Reserve extra rub for another day. Place the steaks in the refrigerator. Bring to room temperature for grilling.

Combine all Chimichurri sauce ingredients and refrigerate until ready to use. The sauce should be made at least three hours ahead of time. It can be made the day before and kept refrigerated.

Place steaks on a hot grill. Grill uncovered until medium-rare to medium. Remove from grill. Let rest on a cutting board for about 7-8 minutes. Slice the steak. Place on serving platter or plates and top with a generous amount of Chimichurri sauce.


*Remember, raw garlic in olive oil can be a botulism risk, so it is very important to keep the sauce refrigerated and use any leftover sauce within 24 hours or freeze for future use.*




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