Picture this: the smoky scent of a perfectly grilled top sirloin steak, with chimichurri butter slowly melting into the tender meat. On the side, the fresh, vibrant zing of grilled broccolini and heirloom tomatoes elevates the meal to perfection. This is everything you love about summer grilling. Ready to take your skills to the next level? Let’s dive into this mouthwatering grilled top sirloin recipe!
Why We Love This Top Sirloin Recipe
Who says you need to dine out to enjoy a top-quality steak? This summer, skip the reservations and fire up your grill to cook the juiciest, most flavorful top sirloin. The chimichurri butter adds a punch of vibrant flavor, and when paired with grilled broccolini and heirloom tomatoes, this meal is a celebration of summer grilling at its finest.
Tools You’ll Need Before You Start
- 1 Grill Basket
- Food Processor
- 1 Small Bowl
- 1 Whisk
- 2 Medium Bowls
- Meat Thermometer
The star of this grilling recipe are the Omaha Steaks Butcher’s Cut Top Sirloins. This cut of steak is hand- carved tall and thick to showcase the bold, beefy flavor you love in a top sirloin, making it a great base for this vibrant and tasty dish.
1. Herb-Infused Butter, Chimichurri-Style
This simple chimichurri butter delivers an herbaceous and tangy flavor that enhances the richness of your mouthwatering steak. In a food processor, add the cilantro, garlic cloves, olive oil, sherry vinegar, lemon juice, lemon zest, kosher salt, black pepper, and crushed red pepper. Blend until all of the ingredients are thoroughly mixed.
Next, transfer the mixture to a small bowl and add the butter. Mix until fully incorporated using a spatula. Season to taste with additional salt and pepper if needed and set off to the side.
2. Caper Vinaigrette: A Zesty Twist You Didn’t See Coming
Caper vinaigrette is the perfect flavor balance of briny, tangy, and herbal that will perfectly complement the grilled broccolini. In a small bowl, add the vegetable oil, capers, caper juice, sherry vinegar, whole grain mustard, minced cilantro, lemon juice, kosher salt, black pepper, and crushed red pepper, whisking until fully incorporated. Then, set off to the side until your ready to serve!
3. Top Sirloin, Top Flavor: Grilled to Perfection
To grill the perfect steak, get started the night before by thawing your Omaha Steaks Butcher’s Cut Top Sirloins in the refrigerator, or if you’re short on time, use our quick-thaw method. Once thawed, pat the steaks dry with paper towels to remove any moisture. Season all sides liberally with salt and pepper, then let the steaks sit on the counter for about 20 minutes to reach room temperature.
Next, preheat your grill to 450 degrees Fahrenheit. Once hot, grill the steaks for about four to five minutes on each side or until the internal temperature reaches 115 Fahrenheit via a meat thermometer for medium-rare. Refer to our helpful steak doneness guide for different desired cooking doneness. Keep your grill at 450 degrees Fahrenheit. Let the steaks rest for six minutes before slicing against the grain into 1/4-inch slices. Then top with one tablespoon of chimichurri butter and serve with grilled broccolini and heirloom tomatoes.
4. Sear and Savor – Grilled Broccolini With Flavor That Pops
Grilled broccolini drizzled in caper vinaigrette is the perfect side to the bold flavors of the top sirloin. Toss the broccolini in olive oil, salt, and pepper in a medium bowl and transfer to a grill basket. Then, place it on the grill and cook each side for two to three minutes until a nice char has appeared.
Slice your heirloom tomatoes and plate with each serving of broccolini before drizzling with the caper vinaigrette. Serve with the top sirloin and chimichurri butter. Enjoy!
Grilled Top Sirloin With Chimichurri Butter and Grilled Broccolini With Caper Vinaigrette and Heirloom Tomatoes
Ingredients
Grilled Sirloin
- 4 6 oz. Omaha Steaks Butcher’s Cut Top Sirloins
- Chimichurri butter
- 4 teaspoons kosher salt
- 2 teaspoons black pepper
Chimichurri Butter
- 1 stick (4 oz) unsalted butter, room temperature
- 1/2 cup cilantro, packed
- 3 large garlic cloves
- 4 tablespoons olive oil
- 2 teaspoons sherry vinegar
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon zest
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon crushed red pepper
Caper Vinaigrette
- 1 cup vegetable oil
- 2 tablespoons capers, minced
- 1 tablespoon caper juice, from jar
- 1 tablespoon sherry vinegar
- 2 tablespoons whole grain mustard
- 1 heaping tablespoon cilantro, minced
- 1 teaspoon lemon juice
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon crushed red pepper
Grilled Broccolini
- 10 oz. broccolini, blanched in heavily salted water for 1 minute
- 1 tablespoon olive oil
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 16 oz. heirloom tomatoes (the more colorful the better)
- Caper vinaigrette
Instructions
Chimichurri Butter
- Add the cilantro, garlic cloves, olive oil, sherry vinegar, lemon juice, lemon zest, kosher salt, black pepper, and crushed red pepper to a food processor and blend until fully incorporated and finely minced.
- Transfer the mixture to a small bowl and add the butter. Use a spatula to mix until fully incorporated.
- Season to taste with salt and pepper if needed.
Caper Vinaigrette
- Add all of the ingredients to a medium bowl and whisk until fully incorporated.
Grilled Sirloin
- Thaw sirloins in the refrigerator overnight; remove from refrigerator, pat dry with paper towels, and season each steak all with one teaspoon kosher salt and 1/2 teaspoon black pepper all over; allow to come to room temperature for about 20 minutes.
- Preheat the grill to 450 degrees Fahrenheit, direct heat.
- Grill steaks for about 4-5 minutes on each side (8-10 minutes total), until internal temperature is 130 degrees Fahrenheit for medium-rare as per a meat thermometer. For different steak doneness, refer to the Omaha Steaks cooking chart. Keep grill heat at 450 degrees Fahrenheit, direct heat.
- Rest steaks for 6 minutes. Then, slice against the grain into 1/4" slices.
- Top with one tablespoon of chimichurri butter.
Grilled Broccolini
- Toss broccolini with olive oil, salt, and pepper in a medium bowl.
- Add broccolini to a grill basket and cook each side for 2-3 minutes until nicely charred.
- Remove the broccolini from the grill and slice heirloom tomatoes.
- Plating: place sliced top sirloin on the plate and top with chimichurri butter. Then add broccolini and tomato slices and drizzle with caper vinaigrette.
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