Sirloin Steaks with Cilantro Chimichurri

sirloin steaks with cilantro chimichurri Entree Southwestern
Sirloin Steaks with Cilantro Chimichurri
  • Prep 25 min
  • Total 25 min
  • Servings 4

Love grilled beef and southwestern food? Then you’ll savor this mouthwatering 25-minute entrée. The cilantro-jalapeño relish takes steaks over the top.


  • 1 cup loosely packed fresh cilantro
  • 1 small onion, cut into quarters
  • 2 cloves garlic, cut in half
  • 1 jalapeño chile, cut in half, seeded
  • 2 teaspoons lime juice
  • 2 teaspoons oil
  • 1 1/4 teaspoons salt
  • 2 teaspoons ground cumin
  • 1/2 teaspoon pepper
  • 4 beef sirloin steaks, 1 inch thick (about 1 1/2 lb)


  • 1
    Heat gas or charcoal grill. In food processor, place cilantro, onion, garlic, chile, lime juice, oil and 1/4 teaspoon of the salt. Cover; process until finely chopped. Blend in 2 to 3 teaspoons water to make sauce thinner, if desired. Transfer to small bowl; set aside until serving time.
  • 2
    In small bowl, combine cumin, pepper and remaining 1 teaspoon salt; rub evenly over steaks. Place steaks on grill over medium heat. Cover grill; cook 7 to 10 minutes for medium-rare (145°F), turning once halfway through cooking.
  • 3
    Serve 2 tablespoons chimichurri over each steak.

No nutrition information available for this recipe

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