ORLANDO, Fla. — If you're a meat and potato type of person, you're going to dig this.
Spectrum News's Allison Walker Torres visited Orlando's "Steak on Fire" and learned two ways to dish up your sirloin.
Watch the video above to see how it’s all made.
Chimichurri Sauce
- 3 cloves of garlic
- 1 oz. of chopped fresh parsley
- 1 cup of pure olive oil
- 1.3 fl oz. of sherry wine vinegar
- 1.3 fl oz. of lemon juice
- 1.5 teaspoons of salt
- 1 tea spoon of ground black pepper
- 1 tea soon of red pepper flakes
- 1 tea spoon of chopped fresh oregano
- 1 oz of fine chopped yellow onions
Method of preparation:
Mix all ingredients in a bowl, starting with the liquids followed by the solids. Let it rest in the fridge for 24 hours so the flavors are mixed together.
Top Sirloin on Plate
Method of Preparation:
- Season 8 oz. slice of top sirloin with kosher salt, olive oil, and ground black pepper
- Place steak on a hot grill for 7 minutes on each side
- Let it rest for 3 minutes so the juice steaks inside after cutting
- Season vegetables (onions, red peppers, tomatoes and asparagus) with kosher salt, olive oil. and ground black pepper; grill all vegetables to taste
- Cut 1 small yukon gold potato in small cubes, season with kosher salt, olive oil, and ground black pepper, and place it in the oven (500 °F) for 30 minutes.
- Chimichurri can be served on steak or in ramekin
Top Sirloin on Bread
Method of Preparation:
- Cut a 6-inch ciabatta bread and brush the inside with olive oil. Place both sides on the grill facing down (you want the inside to be crispy and the outside to be soft)
- Season 5 oz. slice of Top Sirloin with kosher salt, olive oil and ground black pepper
- Place steak on a hot grill for 4 minutes on each side
- Let it rest for 3 minutes so the juice steaks inside after cutting
- Cut steak in thin slices
- Season onions and red peppers with kosher salt, olive oil, and ground black pepper; grill all vegetables to taste
- Assemble everything inside the bun with 1 oz. of the famous Chimichurri sauce