Friday, October 12, 2012

Chimichurri Venison Sirloin


I’ve tried a couple different chimichurri sauces in the past and I have to say this is one of the better ones that we really liked. Hubby was nervous about using sirloin because it has such a meaty taste and I usually have to use it with something that has a heavy sauce to hide it, but it actually tasted good like this. I didn’t make the spicy sauce to drizzle on the meat as I was mainly going for the chimichurri flavor. I can’t wait to make this again.

Chimichurri Venison Sirloin
(Adapted from Pass The Sushi)

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1 cup lightly packed chopped parsley (ideally, flat leaf “Italian” parsley)
3 to 5 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili pepper flakes
2 tablespoons fresh oregano leaves (optional)
2 tablespoons shallot or onion, minced
3/4 cup vegetable or olive oil
3 tablespoons sherry wine vinegar, or red wine vinegar
3 tablespoons lemon juice
2 pounds sirloin

Preheat a grill.

Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.


Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container.

Place the steak directly over a hot grill, baste with the chimichurri grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness. (I just added the sauce towards the end of grilling.)


Remove the steak from the grill and slice long strips from the outer edges of the steak. Return the remaining steak to the grill, baste, and grill until more of the steak is cooked. (I didn’t do this.) Remove and repeat the slicing and serving procedure until steak is consumed. For extra spicy steak, baste 2 or 3 additional times with the cayenne pepper mixture during grilling process. Spoon chimichurri sauce over steak.


1 comment:

  1. Looks good.

    Hope all is well with the little one on the way.

    Happy weekend.