Grilled Sirloin Filets with Chimichurri Butter

Name: Grilled Sirloin Filets with Chimichurri Butter
Ingredients: 8 ounces salted butter; 0.25 cup finely minced parsley; 1 tablespoon oregano; 0.5 finely minced shallot; 1 teaspoon Calabrian chili peppers; 0.5 teaspoon garlic salt; 1 teaspoon red wine vinegar; 1 teaspoon hot honey; oil; steak seasoning

Serves 1

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Grilled Sirloin Filets with Chimichurri Butter

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Serves 1

Directions

1Start by making the chimichurri butter.
2Place 8 ounces of softened Kerrygold salted butter into a bowl.
3Chop the butter with a knife to break it down.
4Mash the butter with a fork.
5Add 1/4 cup of freshly finely minced parsley to the butter.
6Add 1 tablespoon of finely minced fresh oregano.
7Add 1/2 of a finely minced shallot.
8Add 1 teaspoon of Calabrian chili peppers.
9Add 1/2 teaspoon of garlic salt.
10Add a touch of red wine vinegar.
11Add 1 teaspoon of hot honey.
12Mix all the ingredients together thoroughly until well combined.
13Let the chimichurri butter sit aside.
14Coat the sirloin filets in oil.
15Season the filets generously with Black & Tan Steak Rub from Fire & Smoke Society.
16Pat the seasoning into the steaks.
17Place the seasoned sirloin filets on a preheated grill set to high heat (500°-550°F).
18Grill the steaks, rotating or flipping them every 4-5 minutes until they reach an internal temperature of 125°-130°F.
19Remove the steaks from the grill once they reach the desired internal temperature.
20Place a slice of the prepared chimichurri butter on top of each grilled steak.
21Let the steaks rest for at least 5 minutes with the butter on top to allow the juices to redistribute and the butter to melt.

Ingredients

8 ounces salted butter
0.25 cup finely minced parsley
1 tablespoon oregano
0.5 finely minced shallot
1 teaspoon Calabrian chili peppers
0.5 teaspoon garlic salt
1 teaspoon red wine vinegar
1 teaspoon hot honey
oil
steak seasoning

Equipment

bowlforkknifechopping boardtongsgrilldigital thermometer

Tips

Grill steak on high heat (500°-550°F) until 125°-130°F.
Rotate or flip the steak every 4-5 minutes while grilling.
For medium rare steak, aim for 125°F and then rest.
For medium steak, aim for 130°F and then rest.
Let the steaks rest for at least 5 minutes with the chimichurri butter on top.

Grilled Sirloin Filets with Chimichurri Butter

Serves 1

tiktok.com

Grilled Sirloin Filets with Chimichurri Butter

tiktok.com

Serves 1

Directions

1Start by making the chimichurri butter.
2Place 8 ounces of softened Kerrygold salted butter into a bowl.
3Chop the butter with a knife to break it down.
4Mash the butter with a fork.
5Add 1/4 cup of freshly finely minced parsley to the butter.
6Add 1 tablespoon of finely minced fresh oregano.
7Add 1/2 of a finely minced shallot.
8Add 1 teaspoon of Calabrian chili peppers.
9Add 1/2 teaspoon of garlic salt.
10Add a touch of red wine vinegar.
11Add 1 teaspoon of hot honey.
12Mix all the ingredients together thoroughly until well combined.
13Let the chimichurri butter sit aside.
14Coat the sirloin filets in oil.
15Season the filets generously with Black & Tan Steak Rub from Fire & Smoke Society.
16Pat the seasoning into the steaks.
17Place the seasoned sirloin filets on a preheated grill set to high heat (500°-550°F).
18Grill the steaks, rotating or flipping them every 4-5 minutes until they reach an internal temperature of 125°-130°F.
19Remove the steaks from the grill once they reach the desired internal temperature.
20Place a slice of the prepared chimichurri butter on top of each grilled steak.
21Let the steaks rest for at least 5 minutes with the butter on top to allow the juices to redistribute and the butter to melt.