Summer Scoop
Grilled Top Sirloin with Cilantro Chimichurri
Ingredients
- 2 T Cross Valley Farms® Fresh Chopped Cilantro
- 1 ea. Stock Yards® Half-Faced Center Cut Choice Top Sirloin Steak, 6 oz.
- 1 T Monarch® Chopped Garlic in Oil
- 1/4 c Rykoff Sexton® Extra Virgin Olive Oil
- 1 tsp. Rykoff Sexton Meyer Lemon Juice
- 1/4 tsp. Monarch Crushed Red Pepper
- 1 tsp. Monarch Red Wine Vinegar
- 1 tsp. Cross Valley Farms Fresh Italian Flat Leaf Parsley, minced
- 1 tsp. Monarch Coarse Kosher Salt
- 1/2 tsp. Monarch Ground Black Pepper
PREPARATION
- In a bowl, mix the parsley, cilantro, olive oil, red wine vinegar, lemon juice, garlic and crushed red pepper; season with salt and pepper.
- Season the sirloin with salt and pepper and grill over a hot fire to desired degree of doneness.
- Transfer to a carving board and let rest for 5-10 minutes.
- Once rested, slice the steak and serve with freshly-made chimichurri sauce
Recipe by Jeremy DeRango, Brands Sous Chef, Rosemont, IL
Serves 1