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.

Sirloin Steak with Chimchurri Sauce and Caramelised Onions paleo recipe dinner grass fed beef-min
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5 from 1 vote

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
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: Argentinian, Fusion
Keyword: caramelised onions, Chimichurri sauce, paleo dinner, Sirloin steak
Servings: 2 Serves
Calories: 600kcal
Cost: $30


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


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


  • 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.


  • 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.

Sirloin Steak with Chimchurri Sauce and Caramelised Onions paleo recipe dinner grass fed beef-min

1 reply
  1. Emmie
    Emmie says:

    5 stars
    Just tried this recipe for Sirloin Steak with Chimichurri Sauce and Caramelised Onions, and it was incredible! The Chimichurri added a fresh, vibrant flavour, and the caramelised onions were a perfect touch. Definitely making this again!

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