Grilled Sirloin Filets with Chimichurri Butter

Serves 1
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Directions

  1. 1Start by making the chimichurri butter.
  2. 2Start by making the chimichurri butter.
  3. 3Start by making the chimichurri butter.
  4. 4Place 8 ounces of softened Kerrygold salted butter into a bowl.
  5. 5Place 8 ounces of softened Kerrygold salted butter into a bowl.
  6. 6Place 8 ounces of softened Kerrygold salted butter into a bowl.
  7. 7Chop the butter with a knife to break it down.
  8. 8Chop the butter with a knife to break it down.
  9. 9Chop the butter with a knife to break it down.
  10. 10Mash the butter with a fork.
  11. 11Mash the butter with a fork.
  12. 12Mash the butter with a fork.
  13. 13Add 1/4 cup of freshly finely minced parsley to the butter.
  14. 14Add 1/4 cup of freshly finely minced parsley to the butter.
  15. 15Add 1/4 cup of freshly finely minced parsley to the butter.
  16. 16Add 1 tablespoon of finely minced fresh oregano.
  17. 17Add 1 tablespoon of finely minced fresh oregano.
  18. 18Add 1 tablespoon of finely minced fresh oregano.
  19. 19Add 1/2 of a finely minced shallot.
  20. 20Add 1/2 of a finely minced shallot.
  21. 21Add 1/2 of a finely minced shallot.
  22. 22Add 1 teaspoon of Calabrian chili peppers.
  23. 23Add 1 teaspoon of Calabrian chili peppers.
  24. 24Add 1 teaspoon of Calabrian chili peppers.
  25. 25Add 1/2 teaspoon of garlic salt.
  26. 26Add 1/2 teaspoon of garlic salt.
  27. 27Add 1/2 teaspoon of garlic salt.
  28. 28Add a touch of red wine vinegar.
  29. 29Add a touch of red wine vinegar.
  30. 30Add a touch of red wine vinegar.
  31. 31Add 1 teaspoon of hot honey.
  32. 32Add 1 teaspoon of hot honey.
  33. 33Add 1 teaspoon of hot honey.
  34. 34Mix all the ingredients together thoroughly until well combined.
  35. 35Mix all the ingredients together thoroughly until well combined.
  36. 36Mix all the ingredients together thoroughly until well combined.
  37. 37Let the chimichurri butter sit aside.
  38. 38Let the chimichurri butter sit aside.
  39. 39Let the chimichurri butter sit aside.
  40. 40Coat the sirloin filets in oil.
  41. 41Coat the sirloin filets in oil.
  42. 42Coat the sirloin filets in oil.
  43. 43Season the filets generously with Black & Tan Steak Rub from Fire & Smoke Society.
  44. 44Season the filets generously with Black & Tan Steak Rub from Fire & Smoke Society.
  45. 45Season the filets generously with Black & Tan Steak Rub from Fire & Smoke Society.
  46. 46Pat the seasoning into the steaks.
  47. 47Pat the seasoning into the steaks.
  48. 48Pat the seasoning into the steaks.
  49. 49Place the seasoned sirloin filets on a preheated grill set to high heat (500°-550°F).
  50. 50Place the seasoned sirloin filets on a preheated grill set to high heat (500°-550°F).
  51. 51Place the seasoned sirloin filets on a preheated grill set to high heat (500°-550°F).
  52. 52Grill the steaks, rotating or flipping them every 4-5 minutes until they reach an internal temperature of 125°-130°F.
  53. 53Grill the steaks, rotating or flipping them every 4-5 minutes until they reach an internal temperature of 125°-130°F.
  54. 54Grill the steaks, rotating or flipping them every 4-5 minutes until they reach an internal temperature of 125°-130°F.
  55. 55Remove the steaks from the grill once they reach the desired internal temperature.
  56. 56Remove the steaks from the grill once they reach the desired internal temperature.
  57. 57Remove the steaks from the grill once they reach the desired internal temperature.
  58. 58Place a slice of the prepared chimichurri butter on top of each grilled steak.
  59. 59Place a slice of the prepared chimichurri butter on top of each grilled steak.
  60. 60Place a slice of the prepared chimichurri butter on top of each grilled steak.
  61. 61Let the steaks rest for at least 5 minutes with the butter on top to allow the juices to redistribute and the butter to melt.
  62. 62Let the steaks rest for at least 5 minutes with the butter on top to allow the juices to redistribute and the butter to melt.
  63. 63Let 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
  • 8 ounces salted butter
  • 8 ounces salted butter
  • 0.25 cup finely minced parsley
  • 0.25 cup finely minced parsley
  • 0.25 cup finely minced parsley
  • 1 tablespoon oregano
  • 1 tablespoon oregano
  • 1 tablespoon oregano
  • 0.5 finely minced shallot
  • 0.5 finely minced shallot
  • 0.5 finely minced shallot
  • 1 teaspoon Calabrian chili peppers
  • 1 teaspoon Calabrian chili peppers
  • 1 teaspoon Calabrian chili peppers
  • 0.5 teaspoon garlic salt
  • 0.5 teaspoon garlic salt
  • 0.5 teaspoon garlic salt
  • 1 teaspoon red wine vinegar
  • 1 teaspoon red wine vinegar
  • 1 teaspoon red wine vinegar
  • 1 teaspoon hot honey
  • 1 teaspoon hot honey
  • 1 teaspoon hot honey
  • oil
  • oil
  • oil
  • steak seasoning
  • steak seasoning
  • 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.