Grilled Top Sirloin With Chimichurri Butter and Grilled Broccolini With Caper Vinaigrette and Heirloom Tomatoes
Fire up the grill for a juicy top sirloin steak topped with vibrant chimichurri butter and served with grilled broccolini and heirloom tomatoes.
Servings: 6 servings
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.