Grilled Sirloin Steak Colombian Churrasco
Infuse your next barbecue with bold Latin flavors by preparing this Grilled Sirloin Steak Colombian Churrasco. Featuring juicy, perfectly grilled sirloin steaks marinated in a zesty blend of lime juice, garlic, cumin, and paprika, this recipe captures the essence of Colombian cuisine. The star of the show is the vibrant chimichurri sauce—a fresh herbaceous mix of parsley, cilantro, white vinegar, and a touch of red chili flakes—that adds a tangy, spicy kick to each tender bite. Quick to marinate and fast to grill, this churrasco recipe is perfect for weeknight dinners or entertaining guests. Serve alongside grilled vegetables or creamy avocado salad for a complete meal that’s as flavorful as it is satisfying. Elevate your steak game with this easy, smoky, and herb-packed dish that showcases the beauty of Colombian-inspired grilling.
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Recipe Information
Ingredients
- 4 pieces (8 oz each) sirloin steaks
- 3 tablespoons olive oil
- 4 large (minced) garlic cloves
- 2 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons white vinegar
- 1 cup (finely chopped) fresh parsley
- 0.5 cup (finely chopped) fresh cilantro
- 0.5 teaspoon red chili flakes
- 1 tablespoon (for grilling) vegetable oil
Instructions
In a small bowl, combine 2 tablespoons of olive oil, minced garlic, lime juice, ground cumin, paprika, 1 teaspoon of salt, and black pepper to create the marinade.
Place the sirloin steaks in a large resealable plastic bag or a shallow dish. Pour the marinade over the steaks and ensure they are evenly coated. Seal the bag or cover the dish, then refrigerate for at least 1 hour (preferably overnight).
Prepare the chimichurri sauce by mixing the fresh parsley, cilantro, remaining 1 tablespoon of olive oil, white vinegar, red chili flakes, and the remaining 0.5 teaspoon of salt in a bowl. Stir until well combined. Set aside.
Remove the steaks from the refrigerator and let them sit at room temperature for about 20 minutes before grilling.
Preheat a grill to medium-high heat. Lightly brush the grill grates with vegetable oil to prevent sticking.
Place the marinated steaks on the preheated grill. Cook for 4-6 minutes on each side for medium-rare, or adjust the cooking time based on your preferred doneness level.
Transfer the cooked steaks to a platter and let them rest for 5 minutes to allow the juices to redistribute.
Serve the grilled sirloin steaks warm, topped with chimichurri sauce. Pair with grilled vegetables or your favorite side dishes for a complete meal.
Nutrition Facts
Calories |
605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 877 mg | 38% | |
| Total Carbohydrate | 4.6 g | 2% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.3 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 75 mg | 6% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 873 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
