Liven up date night with top sirloin steak marinated overnight in a tangy, spiced, marinade and topped with a homemade Mango Chimichurri!
Recipe courtesy of Jen Sattley on behalf of the National Mango Board.
- 4-6 top sirloin steaks, 1-inch thick (3-4 lbs.), at room temperature
- Olive oil
- Vegetable oil (pan searing only)
- Butter (pan searing only)
- Freshly cracked salt and pepper, to taste
- 1/3 cup olive oil
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons lime juice
- 2 tablespoons lemon juice
- 4 garlic cloves, minced
- 1 tablespoon chili powder
- 1 tablespoon dried cumin
- 2 teaspoons dried oregano
Mango Chimichurri Ingredients:
- 2 mangos, finely chopped
- 1 cup packed cilantro
- 1/2 cup packed flat-leaf parsley
- 2-4 garlic cloves, peeled
- 1 jalapeno, deveined, seeds removed
- 1 shallot, peeled
- 1/3 cup olive oil, plus more if desired
- 2 tablespoons red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 Make the marinade: Whisk together all of the marinade ingredients in a freezer size plastic bag or shallow container (whatever you are going to marinate your steak in). Add steaks and turn to evenly coat. Marinate 6 to 18 hours in the refrigerator.
- 2 Make the Mango Chimichurri: Finely chop the parsley, cilantro, jalapeño (without seeds), shallot and garlic in food processor. Remove to a bowl and stir in remaining Chimichurri ingredients. Taste and add jalapeño seeds, a little at a time, to reach desired heat or add red pepper flakes (optional). Note: Chimichurri is best if allowed to sit, covered, for 2 hours before serving to allow flavors to meld. If not serving for a few hours, chill in refrigerator then allow to return to room temperature before serving.
- 3 To grill the steak (directions for pan searing below): Remove steaks from refrigerator 60 minutes before cooking to bring to room temperature. Pat off excess marinade and season each side with freshly cracked salt and pepper.
- 4 Clean, grease and heat grill to medium high heat. Add steaks and grill to desired doneness, using tongs to turn the steaks once (never a fork).*
- 5 Transfer steaks to cutting board and loosely tent with foil. Let rest at least 10 minutes before slicing against the grain. Serve with Mango Chimichurri.
- 6 To pan sear the steaks (skip, if grilling): Remove steaks from refrigerator 60 minutes before cooking to bring to room temperature. Pat off excess marinade and season each side with freshly cracked salt and pepper.
- 7 Heat cast iron skillet over high heat. Add 1 tablespoon vegetable oil. When it starts to smoke, reduce heat to medium-high and add steaks (working in 2 batches). Cook for 4 minutes without moving. Add 2 tablespoons butter. Flip steaks with tongs (NOT a fork), and continue to cook for 4 more minutes.
- 8 Meanwhile: Right after you flip the steaks, spoon melted butter over the steaks. Continue to baste steaks for the remaining cooking time, tilting the pan as needed to spoon the butter.
- 9 If you wish to continue to cook your steaks, reduce heat to medium and continue to cook steaks to desired temperature, about 3 to 7 more minutes, flipping one more time and continuing to baste.**
- 10 Transfer steaks to cutting board, and baste one more time and loosely tent with foil. Let rest at least 10 minutes before slicing against the grain. Serve with Mango Chimichurri.
- 1 *Grilling steak temperature guide: You want the temperature to register 5 degrees F. lower than the desired doneness (steaks will continue to cook after removing from the grill). Cooking times for 1” steaks – thicker steaks will require longer. Medium rare: approximately 4-5 minutes per side, internal temp of 135/140°F. Medium: approximately 5-7 minutes per side, internal temp of 140-145°F. Medium Well: approximately 8-10 minutes per side, internal temp of 150/160°.
- 2 **Pan searing steak temperature guide: Check the internal temperature of the steaks after they have cooked a total of 8 minutes (they should be medium rare at this point). You want the temperature to register 5 degrees F. lower than the desired doneness (steaks will continue to cook after removing from skillet): For Medium Rare: 135 to 140 degrees F. Medium: 140 to 145 degrees F., Medium Well: 150 to 160 degrees F.