These grilled sirloin fillets are crowned with a vibrant chimichurri compound butter made from fresh parsley, oregano, Calabrian chilies, and hot honey. The butter melts over the hot steak, infusing each bite with bold, herbaceous flavor.
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In a medium bowl, mash the softened butter with a fork.
Add the minced parsley, oregano, shallot, Calabrian chili peppers, garlic salt, red wine vinegar, and hot honey to the butter.
Mix everything together until well combined. Set the chimichurri butter aside.
Pat the sirloin fillets dry with a paper towel.
Coat the steaks with olive oil and season generously on all sides with your favorite steak seasoning. Let them sit for a few minutes.
Preheat your grill to high heat, between 500-550°F.
Place the steaks on the grill and cook, flipping every 4-5 minutes, until the internal temperature reaches your desired doneness (125°F for medium-rare, 130°F for medium).
Remove the steaks from the grill and top each with a slice of the chimichurri butter.
Let the steaks rest for at least 5 minutes before slicing and serving.
Store compound butter in an airtight container in the refrigerator up to 1 week or freeze up to 3 months. Leftover grilled sirloin can be refrigerated up to 3 days and reheated gently in a low oven.
grill (gas or charcoal) · instant-read thermometer · cast-iron skillet (optional alternative to grill)
Use an instant-read thermometer: 130–135°F for medium-rare, 135–145°F for medium. Let them rest 5 minutes before serving.
Yes. Mix the butter and herbs, roll in plastic wrap, and refrigerate up to 1 week or freeze up to 3 months. Slice and top steaks just before serving.
Substitute with red pepper flakes (1/2 tsp) or fresh red chili peppers, finely minced. Adjust to taste for heat level.
Cut them about 1 to 1.5 inches thick so they develop a crust while staying juicy inside without overcooking.
Yes. Heat a cast-iron skillet over high heat, sear the fillets 3–4 minutes per side, then finish in a 400°F oven until desired doneness.
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