barbacoa/parrilla Gluten-free

Grilled Sirloin Steak with Roasted Red Pepper Chimichurri

Name: Grilled Sirloin Steak with Roasted Red Pepper Chimichurri
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: 🇦🇷 Argentina
Ingredients: 800g sirloin steak, 3 cm thick; 2 cups roasted red pepper (smoked red paprika, 70 g each); 1 sprig fresh parsley; 1 sprig fresh cilantro; 2 garlic cloves; 30ml extra‑virgin olive oil; 25ml red wine vinegar; 1 red bell pepper, finely chopped; 1 quail egg, slightly hard‑boiled; al gusto coarse salt and freshly ground black pepper

📍 🇦🇷 Argentina

⏱️Prep: 20 min

🔥Cook: 40 min

⏰Total: 60 min

🍽️4 servings

● Difficulty: Medium

When the fire crackles and the smoke mingles with the coals, the meat becomes a masterpiece. A thick sirloin steak, with a golden crust and a juicy interior that falls apart at the first bite, is the star of any Argentine grill. What gives it that unique character is the roasted red pepper chimichurri: a blend of fresh herbs, roasted red pepper juice, garlic, vinegar, and smoked paprika that adds a citrus aroma and a smoky flavor, making each bite an explosion of taste.

To achieve the perfect steak, start with a quality cut, preferably from the hip area. Season with coarse salt and freshly ground black pepper just before placing it on the grill. Cook over high heat, turning it only once, so the crust stays crisp and the interior remains succulent. The ideal time is usually 4 to 5 minutes per side, depending on thickness and your desired doneness.

While the meat cooks, prepare the roasted red pepper chimichurri. In a mortar, crush garlic and roasted red pepper with salt until a paste forms. Add fresh parsley, cilantro, chopped red onion, lemon juice, extra‑virgin olive oil, and a pinch of smoked paprika. Adjust the acidity with a splash of white wine vinegar and let it rest a few minutes for the flavors to meld.

When the steak is ready, let it rest a couple of minutes before slicing. Serve on a hot plate and generously drizzle the chimichurri over the meat. The combination of the crunchy texture, intense flavor, and citrusy chimichurri will make your grill the envy of all who visit.

🛒 Ingredients

4 servings

800g sirloin steak, 3 cm thick
2 cups roasted red pepper (smoked red paprika, 70 g each)
1 sprig fresh parsley
1 sprig fresh cilantro
2 garlic cloves
30ml extra‑virgin olive oil
25ml red wine vinegar
1 red bell pepper, finely chopped
1 quail egg, slightly hard‑boiled
al gusto coarse salt and freshly ground black pepper

👨‍🍳 Step-by-step instructions

Step 1: Prepare the grill over high heat (200 °C) and let the coals stabilize. Sear the steak for 3 minutes per side without moving it, to trigger the Maillard reaction and form a crust that will retain moisture.
Step 2: While the steak cooks, combine the roasted red pepper, parsley, cilantro, garlic, oil, vinegar, and red bell pepper in a mortar. Crush until you obtain a homogeneous sauce, avoiding a liquid emulsion.
Step 3: When the steak reaches an internal temperature of 55 °C (using a meat thermometer), remove it and let it rest for 5 minutes on absorbent paper. This allows the juices to redistribute, ensuring a tender texture.
Step 4: Serve the steak sliced, drizzled with the roasted red pepper chimichurri and garnished with chopped quail egg. Add salt and pepper to taste.

💡 Chef's tip

The key is controlling the grill temperature: at 200 °C the Maillard reaction occurs in 90 seconds per side, while the internal temperature should stay between 55–60 °C to prevent the meat from drying out. The roasted red pepper, with its high phenolic content, adds antioxidants that enhance flavor and preservation.

📝 Our take

Esta preparación combina la intensidad del asado con la frescura del morro, creando un contraste que despierta los sentidos. La carne, jugosa y con corteza crujiente, se funde con el chimichurri, dejando una sensación de equilibrio y profundidad. Comerla es como escuchar un tango: apasionado, pero con una elegancia que nunca falla.

🍷 Wine & food pairing

A Malbec from the Mendoza region, with soft tannins and red‑fruit notes, complements the steak’s fat and highlights the smoked paprika in the chimichurri. The wine’s acidity balances the richness of the dish.