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petite sirloin steak recipe With Chimichurri Green Splash
- Total Time: 40 minutes
- Yield: 3–4 servings 1x
- Diet: Keto, Low-Carb
Description
This recipe features lean petite sirloin steaks seared to perfection, topped with a vibrant, herbaceous chimichurri green splash for a restaurant-quality meal. It is a quick and easy high-protein dinner idea suitable for weeknights.
Ingredients
- 1.5 lbs petite sirloin steaks
- 0.25 cup olive oil
- Salt
- Freshly ground black pepper
- 1 cup flat-leaf fresh parsley, chopped
- 0.5 cup fresh cilantro, chopped (optional)
- 3 large garlic cloves, minced
- 2 Tbsp red wine vinegar
- 0.5 tsp red pepper flakes (optional)
- 0.5 tsp dried oregano (or 1 Tbsp fresh)
Instructions
- Pat Dry and Season Steak: Thoroughly pat the petite sirloin steaks dry with paper towels. Season generously on both sides with salt and pepper.
- Preheat Pan: Heat a heavy-bottomed skillet over medium-high heat with 1 tablespoon of olive oil until shimmering and just starting to smoke.
- Sear Steaks: Place steaks in the hot pan. For medium-rare, sear for 3-5 minutes per side until deeply browned. Adjust for desired doneness.
- Rest Steaks: Transfer steaks to a cutting board, tent loosely with foil, and let rest for 5-10 minutes.
- Chop Chimichurri Herbs: Finely chop parsley, cilantro, and garlic.
- Combine Chimichurri Ingredients: In a small bowl, whisk together chopped herbs, garlic, red wine vinegar, red pepper flakes (if using), oregano, salt, and pepper until well mixed.
- Emulsify Chimichurri with Oil: Slowly drizzle in the extra virgin olive oil while whisking constantly until well combined.
- Slice and Serve: Slice the rested petite sirloin steak against the grain into thin strips. Spoon a generous amount of the fresh chimichurri green splash over the sliced steak before serving.
Notes
Patting steaks dry is crucial for a crisp crust. Ensure the pan stays hot during searing; avoid crowding it. Rest steaks to redistribute juices for tenderness. A food processor can speed up herb chopping for chimichurri, but hand-chopping offers better texture. Chimichurri can be made ahead and keeps well; consider a double batch. Opt for grass-fed sirloin and organic herbs for richer flavor. Top sirloin or flank steak can be substituted, adjusting cooking times.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 steak (approx 6 oz/170g) with 2 Tbsp chimichurri
- Calories: 450 calories
- Sugar: 0 g
- Sodium: 350 mg
- Fat: 35 g
- Saturated Fat: 7 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 2 g
- Protein: 43 g
- Cholesterol: 110 mg