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.
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