Top Sirloin with Fresh Herb Chimichurri and Corn Salad

Top Sirloin with Fresh Herb Chimichurri


  • light olive oil to coat the grill
  • 1 ½ pounds top sirloin steak, about 1 inche thick
  • sea salt and fresh ground black pepper to taste

For the Chimichurri Sauce

  • ¼ cup of fresh cilantro
  • 2 tablespoons fresh flat-leaf parsley
  • 2 tablespoon light olive oil
  • 1 medium garlic clove
  • 1 tablespoon red wine vinegar
  • 1 tablespoon water
  • ¼ teaspoon red chili flake
  • sea salt to taste


Preheat a grill pan or outdoor grill to high heat. Combine all of the ingredients for the chimichurri sauce in a blender and blend until smooth, yet still slightly chunky.

Season the steak with salt and pepper. Lightly coat the grill with oil. Place the meat on the grill and cook, turning once until you achieve your desired doneness, about 5 minutes per side for medium-rare. Transfer the steak to a cutting board and allow to rest for 5 minutes. Identify the direction in which the grain of the meat is running. Slice the meat about ¼ inch thick in the opposite direction of the grain. Top the meat with the sauce and serve.

Cumin Spiced Grilled Tomatoes


  • 4 large ripe but firm tomatoes
  • 1 tablespoon light olive oil
  • sea salt to taste
  • pinch of cumin or to taste


Heat a grill pan or outdoor grill over high heat.

In a large bowl, combine the tomatoes, oil, salt, and cumin. Cook the tomatoes on the grill, turning once, until charred and slightly tender, about 6 minutes.

Citrus Marinated Zucchini and Corn Salad


  • 1 poblano pepper
  • 1 tablespoon light olive oil
  • 1 onion, small diced
  • 1 orange bell pepper, small diced
  • ½ teaspoon ground cumin
  • 2 roma tomatoes, small diced
  • 2 cups fresh or thawed frozen corn kernels
  • 3 cloves garlic, minced
  • 1 teaspoon fresh orange zest
  • 1 tablespoon fresh orange juice
  • 1 teaspoon lime zest
  • 2 tablespoons fresh lime juice
  • 1 tablespoon chopped fresh cilantro
  • sea salt and freshly ground pepper to taste


Place the poblano over an open flame on the stove top or under a broiler until all of the skin is well charred. Transfer the pepper to a bowl and cover with a clean kitchen towel and allow to steam for 5 minutes. Using your hands, pull off the charred skin. Remove the seeds and white membranes from the pepper, small dice, and set aside.

Heat a large skillet over medium heat. Add the oil, followed by the onion, bell pepper, and cumin and cook until the onion is tender. Add the tomato, corn, garlic, salt and pepper and cook until the pepper begins to become tender, but is still firm. Stir in the reserved poblano, then transfer the vegetables to a bowl and allow to cool slightly.

Add the orange juice and zest, lime juice and zest, and cilantro to the vegetables and toss to combine. Allow to marinate for 10 minutes, then serve.

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