How to Make Sirloin Steak with Chimchurri Sauce and Caramelised Onions

Let’s face it – there’s nothing better than a tender, succulent piece of grass fed steak. My particular favourite is a dry aged sirloin, but I also love fillet and porterhouse on special occasions. If you've never heard of it before, Chimichurri sauce is an Argentinian recipe made from a blend of olive oil, garlic and herbs – the South American version of pesto. It’s perfect for steak, but works well with fish and chicken too. The caramelised onions in this recipe add a real depth of flavour and complement both the steak and the Chimichurri effortlessly.

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Sirloin Steak with Chimichurri Sauce and Caramelised Onions

A succulent, grass-fed sirloin steak paired with a zesty Argentinian Chimichurri sauce and sweet caramelised onions. This dish is perfect for a quick yet indulgent dinner.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Dinner

Cuisine: Argentinian, Fusion

Keyword: caramelised onions, Chimichurri sauce, paleo dinner, Sirloin steak

Servings: 2 Serves

Calories: 600kcal

Cost: $30

Equipment

• Mortar and pestle
• Heavy-based saucepan
• Food processor
• Large frying pan

Ingredients

For the Sirloin Steak:

• 2 sirloin steaks ideally grass-fed, aged for around 28 days – approximately 200g and 1 – 1.5cm thick
• Sea salt
• 1 clove garlic crushed
• Freshly ground black pepper
• 1 tsp olive oil
• 1 large red onion finely chopped
• 1 tbsp coconut oil

For the Chimichurri:

• 1 cup fresh parsley
• 1 cup fresh coriander
• ¼ cup fresh oregano
• 4 cloves garlic crushed
• Juice of 1 lime
• 1 tbsp white wine vinegar
• ½ cup olive oil
• 1 hot red pepper e.g., jalapeno, deseeded and finely chopped

Instructions

• Marinate the Steak: An hour before cooking, marinate the steak by crushing the garlic clove in a mortar and pestle and mixing it with a little olive oil, salt, and pepper to make a paste. Rub this well into the meat, and then leave the steak at room temperature.
• Caramelise the Onions: To make the caramelised onions, gently heat 1 tbsp coconut oil in a heavy-based saucepan. Add the onions to the pan, and leave to cook very slowly for at least half an hour – this brings out the natural sweetness. Stir regularly, and season with a little salt and pepper along the way.
• Make the Chimichurri: Meanwhile, make the Chimichurri by blending all the ingredients apart from the olive oil and hot pepper in your food processor. Transfer this to a sauce bowl, then stir in the olive oil. Finish with the red pepper, if using.
• Cook the Steaks: Heat the coconut oil in a large frying pan over the highest heat. Sizzle the steaks for a minute on each side for rare, then serve and leave to rest for 5 minutes before eating. Serve topped with the caramelised onions and with the Chimichurri on the side.

Notes

• For a medium steak, cook for 2-3 minutes on each side.
• The Chimichurri sauce can be made in advance and stored in the refrigerator for up to 3 days.
• Adjust the amount of red pepper in the Chimichurri to your preferred spice level.