Reverse-Seared Sirloin Cap Steak with Chimichurri Sauce

Cooking a steak at low temperature very slowly until it reaches the desired internal temperature and then searing it quickly over high heat to get a crust is known as reverse-searing. The benefit of the reverse-sear is that it takes a lot of the guesswork out of serving steak at the intended internal temperature. In this recipe (abridged from Cooking Meat), I use the picanha, aka sirloin cap, which has a natural fat cap, which I leave on while cooking so the rendered fat bastes the steak. If you prefer, you can remove the fat or ask your butcher to do it for you.

Serves 4-6


3                         garlic cloves, sliced in half
6                         thyme sprigs, cut in half
to taste               salt and pepper
3 Tbsp                red wine vinegar
3 Tbsp                olive oil
1                         picanha/sirloin cap, 2 to 2.5 lbs, fat cap left on, silverskin                                         removed

 Chimichurri Sauce

2 cups                cilantro, leaves picked and washed
1 tsp                   granulated sugar
3 Tbsp                olive oil
2 Tbsp                lime juice
1 Tbsp                red wine vinegar
½                        red onion, finely diced
2                         garlic cloves, minced
1 tsp                   grated lime zest
to taste               Salt and pepper


  1. Place the garlic, thyme, vinegar, oil, and a pinch of salt in a small bowl and mix together.
  2. Using the point of a sharp knife, score the fat side of the sirloin cap in a crosshatch pattern at 1-inch intervals. Place the steak in a baking dish, and season both sides liberally with salt and pepper. Rub the marinade all over the steak, and refrigerate, uncovered and fat cap facing up, for at least 2 hours.
  3. An hour and a half before you want to eat, preheat the oven to 275°F. Take the steak out of the fridge and bring to room temperature. Place the steak in the oven and cook until an internal thermometer inserted into the middle of the steak reads the desired temperature (125°F for medium rare). Take the steak out of the oven and set aside.
  4. Place a large, heavy-bottomed frying pan over high heat. Discard the garlic and thyme, and then sear the sirloin cap, fat side down, in the hot pan. Turn the steak over when golden, and sear the other side. The whole process should take about 1 minute per side. Remove from the pan and set on a cutting board to rest for 5 minutes.
  5. To make the chimichurri sauce, place the coriander in a blender and purée with the sugar, oil, lime juice, and vinegar. Pour the mixture into a serving bowl and stir in the red onion, garlic, and lime zest. Season with salt and pepper.
6. To serve, slice the steak against the grain and arrange on a serving     platter with the chimichurri alongside.

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