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Pan Seared Sirloin Steak with Chimichurri Sauce and Watermelon Greek Salad

By Intermountain Healthcare | Posted - Oct 3rd, 2019 @ 11:09am

Yield: 5 Servings


  • 5 each Sirloin Steaks (4-6oz)
  • 2 tbsp. Olive Oil
  • ¼ tsp. Salt
  • ¼ tsp. Black Pepper
Chimichurri Sauce

  • ½ cup Fresh Parsley, Chopped
  • 3 tbsp. Red Wine Vinegar
  • 3-½ tsp. Water
  • ½ tsp. Minced Garlic
  • 1 tsp. Black Pepper
  • ¼ tsp. Kosher Salt
Watermelon Greek Salad

  • 5 cups Seedless Watermelon, Peeled, Cubed
  • ¼ cup Fresh Red Onion, Slivered
  • 2½ tsp. Sliced Black Olives, Canned, Drained
  • 2 tbsp. Fresh Mint, Chopped
  • 2½ tsp. Lime Juice
  • 1¼ tsp. Olive Oil
  • 1¼ tbsp. Balsamic Vinegar
  • 1¾ tbsp. Feta Cheese, Crumbled
  • 5 each Fresh Mint Sprigs

  1. Add the oil to a pan; heat over high heat until the oil is hot.
  2. Salt and pepper the steaks, both sides, and place in the pan. Grill for 3 minutes and turn over.
  3. Grill for another 3 minutes or until desired doneness is reached.
  4. Remove the steaks from the pan and cover lightly with foil and let rest 5-10 minutes before serving.
Chimichurri Sauce

  1. Combine all ingredients in a blender; blending slowly, scraping down the sides if needed.
  2. Continue increasing speed until well blended and has good consistency.
Watermelon Greek Salad

  1. In a bowl, combine the watermelon, red onion, olives and fresh mint.
  2. In a separate bowl; whisk together the lime juice, olive oil and balsamic vinegar.
  3. Pour vinaigrette over melon mixture, lightly toss, top with feta cheese; chill.
Plate assembly:

Top each steak equally with the chimichurri sauce, and portion 1 cup salad per serving.

600 Calories/ 700mg Sodium/ 29% Calories from Fat

Intermountain Healthcare

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