South American Sirloin Petite Steak

I’m having dinner guest tonight and I am serving up a grilled sirloin petite steak with a South American flavor. The chipotle chile in adobo sauce kicks up the flavors while the lime juice and cilantro absorb some of the heat by adding a bit of sweetness to the mix.

I have to take a moment to do a quick shout out to my dinner guest. I love cooking for family and friends, but these two have a special place in my heart! They are always open to trying all my recipes. They have been so supportive of me and this blog. I hope you all have friends like this in your life: charming, humorous, and filled with so much kindness! So to my guest, and you know who you are, I love you forever and I want to thank you for sharing this meal with me.

When it comes to grilled steaks, I like to serve it with a side of chimichurri sauce for dipping. Chimichurri is one of the most delicious sauces that compliment rather than overpower the grilled meat. I have provided my favorite version below, but the beauty of chimichurri is in the personal taste. Reduce the garlic, replace the oregano with flat leaf parsley – no problem. Have fun by adjusting the ingredients and see what you can come up with.

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Squeeze juice from 2 medium limes into a food processor. Add 3 garlic cloves, 2 cups lightly packed cilantro, 1/3 cup chipotle chile and an adobo sauce (a 7.5-ounce can), 1/4 cup olive oil, 3 tablespoons chili amber vinegar, 2 tablespoons cumin, 2 tablespoons ancho chile powder, and salt and pepper to taste. Pulse to a puree.

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Place 2 pounds of beef sirloin petite steak in a 1-gallon zip-lock plastic bag. Pour the marinade over the steak and seal the bag. Chill at least 4 hours, or better yet overnight to really absorb the deliciousness. I wish I could share just how good this marinade smells. It’s almost a sin to discard it later.

My favorite chimichurri sauce: In a food processor pulse 6 garlic cloves with 2 tablespoons of chopped red onion until finely chopped. Add 1/2 cup fresh oregano and 1/2 cup fresh cilantro and pulse briefly to chop the herbs. Transfer the mixture to a separate bowl. You can use an Italian-style parsley in place of the oregano, but I love the dense flavor that oregano adds.

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Add 1 cup chopped tomatoes, 1/2 cup olive oil, 2 tablespoons chili amber vinegar, and the juice from a half of a lime. Stir to blend. Season with salt and red pepper flakes to taste. Store in the refrigerator until ready to serve.

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Remove steak from marinade, discard marinade. Grill over a medium-hot grill. Because a sirloin petite steak is thicker than a regular steak it will need a longer grill time. In order to seal in the juice try to sear the steak first. Heat the grill to 400°F. and cook the steak for about 4 minutes. Turn and grill the other side for an additional 4 minutes. Turn down the grill to a 325°F. heat and cook until done to your liking, about 25 more minutes for a medium doneness, flipping occasionally to cook evenly. Transfer steak to a rimmed board or a platter. Let rest 5 minutes. Thinly slice meat across the grain.

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This is an impressive dish that will earn you ohhs and ahhs, but still allows you to sit around the grill and enjoy a pre-dinner glass of wine with your guest without feeling rushed or stressed to get dinner done. I hope you enjoy it. Let me know your thoughts in the comment section below. I love hearing from you! – Ella

*You can substitute red wine vinegar, but I really love the chili amber with this recipe as it enhances the South American flavors perfectly. I use Wei Pantry for its subtle flavors.

South American Sirloin Petite Steak

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients


• 2 pounds beef sirloin petite steak, rinsed and patted dry
• 2 limes
• 3 garlic cloves, peeled
• 2cups lightly packed fresh cilantro
• 1⁄3 cup chipotle chile in adobo, 7.5 oz can
• 1⁄4 cup olive oil
• 3 tablespoons *chili amber vinegar
• 2 tablespoons ground cumin
• 2 tablespoons ancho chile powder
• Salt and pepper, to taste

Directions

  1. Squeeze juice from limes and pour into a food processor or blender. Add garlic, cilantro, chiles and their sauce, oil, vinegar, cumin, chile powder, and salt and pepper to taste. Pulse to a puree.
  2. Place steak in a 1-gallon zip-lock plastic bag. Pour the marinade over the steak and seal the bag. Chill at least 4 hours, or overnight.
  3. Remove steak from marinade and grill over a medium-hot heat, turning every 4 to 5 minutes, until browned on both sides and done to your liking, about 25 minutes total for medium.
  4. Transfer steak to a rimmed board or a platter. Let rest 5 minutes.
  5. Thinly slice meat across the grain.

Chimichurri Sauce

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients


• 6 cloves garlic
• 2 tablespoons chopped red onion
• 1/2 cup fresh oregano leaves
• 1/2 cup fresh cilantro
• 1 cup tomatoes, chopped
• 1/2 cup olive oil
• 2 tablespoons *chili amber vinegar
• 1 tablespoon lime juice or to taste
• Kosher salt and red pepper flakes to taste

Directions

  1. Pulse the garlic and onion in a food processor, or blender just until they are finely chopped.
  2. Add the oregano and cilantro, and pulse briefly, just until the herbs are finely chopped.
  3. Transfer the mixture to a separate bowl.
  4. Add the tomatoes, olive oil, vinegar, and lime juice. Stir to blend.
  5. Season with salt and red pepper flakes to taste.
  6. Store in the refrigerator until ready to serve.

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10 thoughts on “South American Sirloin Petite Steak

  1. oooo I’ve been looking for a chimmichurri sauce recipe for ages! I think I’m going to have to make this whole meal for my husband next week on his day off! Thanks for such lovely posts and recipes. Everything seems so easy to follow too!

    • Ella

      Awesome, I really think you will love it. Very fresh, wonderful taste yet it is not overbearing. Let me know if you try it! 🙏🤗

  2. Pingback: South American Sirloin Petite Steak — The Wacky Spoon | My Meals are on Wheels

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