Sirloin Steak with Chimichurri Sauce Recipe

1. Make the Chimichurri: In a small food processor or by hand, combine parsley, cilantro, oregano, garlic, red wine vinegar, red pepper flakes, salt, and pepper. Pulse or chop until finely minced. Slowly stream in the olive oil and pulse until just combined. Do not overmix. Set aside.
2. Prepare the Steak: Pat sirloin steaks dry with paper towels. Rub each side with olive oil, then season generously with salt and pepper.
3. Cook the Steak: Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until very hot, about 3-5 minutes. Sear the steaks for 3-4 minutes per side for medium-rare (130-135°F), or longer for desired doneness. For medium, aim for 135-140°F. For medium-well, 140-145°F.
4. Rest and Serve: Transfer steaks to a cutting board and let rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender steak. Slice against the grain and serve with a generous spoonful of chimichurri sauce.