Grilled Sirloin Flap Steak with Chimichurri and Charred Scallions
Per serving 1173 kcal · 82g protein · 58g carbs · 90g fat
Ingredients
- 550 g sirloin flap steak
- 30 g fresh parsley
- 8 g fresh oregano
- 3 count garlic cloves
- 1 count jalapeño
- 6 count scallions
- 135 ml olive oil
- 60 ml red wine vinegar
- 7 g salt
- 3 g black pepper
Steps
- Make the chimichurri: roughly chop 30 g fresh parsley, 8 g fresh oregano, 3 garlic cloves, and 1 jalapeño. Add to a blender with 120 ml olive oil, 60 ml red wine vinegar, and 2 g salt. Blend until coarse and bright green—do not overprocess. Set aside.
- Pat the 550 g sirloin flap steak dry with paper towels. Season both sides generously with 4 g salt and 2 g black pepper.
- Preheat your grill to high heat (about 500°F / 260°C). Oil the grates lightly.
- Grill the steak for 4–5 minutes per side for medium-rare, depending on thickness. Rotate 90 degrees halfway through the first side for crosshatch marks. Use an instant-read thermometer to check: pull it when internal temperature reaches 130°F (54°C) for medium-rare. Transfer to a warm plate and let rest for 5 minutes.
- While the steak rests, toss 6 scallions with 15 ml olive oil and a pinch each of salt and black pepper. Grill cut-side down for 2–3 minutes until charred and tender.
- Slice the steak against the grain into ½-inch strips. Arrange on plates with the charred scallions and drizzle with 60 ml chimichurri per serving. Serve immediately.
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Sirloin flap grilled hot and fast, rested, sliced against the grain, and covered in a sharp, herby chimichurri, with charred scallions alongside. A steak dinner that leans on the sauce rather than a long cook.
Twenty-five minutes start to finish, most of it resting the meat. Make extra chimichurri — it keeps for days and improves nearly everything it touches.
Leftovers
- Store leftover steak in an airtight container in the fridge for up to 3 days. Chimichurri keeps for up to 5 days.
- Slice cold steak and warm gently in a skillet over medium heat with a light touch, or enjoy at room temperature as a salad topping.
- Do not microwave grilled steak; it hardens the meat.
This is the kind of dinner Eatsë hands you without the thinking: it picks the week's meals, scales each recipe to your household, and builds the grocery list by aisle. This one just happened to be too good not to write down.
More from the recipe library — the smash burgers are a good next make.
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