This burger uses thinly sliced sirloin instead of a ground beef patty, topped with a bright parsley-and-garlic chimichurri that doubles as both marinade and sauce. It takes 30 minutes start to finish, and the chimichurri comes together in a food processor or by hand — no special equipment required. If you want a steak dinner on a weeknight without a lot of cleanup, this is a practical way to get there.
The technique that matters
The most important thing here is getting your grill pan or grill genuinely hot before the steak goes on. Sirloin sliced thin cooks in 2–3 minutes per side, but only if the surface is hot enough to sear rather than steam. A lukewarm pan will gray the meat and push out moisture before a crust can form. Pat the steak dry before seasoning — surface moisture is the enemy of a good sear. The second thing worth knowing: chimichurri is an emulsified sauce, not a blended one. Whisk or pulse it just until combined. Over-processing turns it muddy and dulls the fresh herb flavor. You want it loose and a little chunky, not smooth like a pesto.
Common problems and fixes
- Chimichurri tastes sharp or harsh: Raw garlic straight into acid can be aggressive. Let the finished chimichurri sit for 10 minutes before tasting — the vinegar mellows the garlic noticeably. If it still bites, add a small pinch of sugar and a splash more olive oil.
- Steak slices are tough or chewy: Sirloin needs to be sliced thin — aim for about ¼ inch — and cut against the grain. If you slice with the grain, the muscle fibers stay long and the meat chews like a rubber band. Look at the lines running through the meat and cut perpendicular to them.
- Brioche bun falls apart mid-bite: Toast the cut sides of the buns in the same pan after the steak comes off. Thirty seconds on a dry hot surface firms up the crumb and keeps it from soaking through when the chimichurri hits. Skip the garnish of extra herb sprigs on top — not worth the extra dish.
- Chimichurri turns dark before serving: Fresh parsley oxidizes quickly once chopped. Make the sauce right before cooking, or press a piece of plastic wrap directly onto the surface of the sauce if you’re making it more than 15 minutes ahead. It won’t hurt the flavor, but the color stays greener.
- Steak sticks to the grill pan: Don’t move it. Lay the steak down, leave it alone for 2 minutes, and it will release on its own when the sear is ready. Trying to flip too early is what tears the surface and causes sticking.
Chimichurri Steak Burger
Equipment
- Grill pan or outdoor grill
- Sharp knife
- Cutting board
- Mixing bowl
- Small food processor or mortar and pestle
- Tongs or spatula
Ingredients
For the Chimichurri Sauce:
- 1 cup fresh flat-leaf parsley, finely chopped use organic if possible
- ½ cup fresh cilantro, finely chopped optional for a bolder herbaceous flavor
- 3 cloves garlic, minced freshly minced for best flavor
- 2 tablespoons red wine vinegar
- ½ teaspoon red pepper flakes adjust to heat preference
- ½ cup extra virgin olive oil high-quality for best mouthfeel and flavor
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the Steak Burgers:
- 1 ¼ pounds sirloin steak, thinly sliced ask butcher for thin, even slices or use flank steak
- 2 tablespoons olive oil
- ½ teaspoon smoked paprika adds warmth and earthiness
- ½ teaspoon kosher salt
For Assembly:
- 4 pieces brioche burger buns, split lightly toasted
- 1 cup arugula or baby greens peppery greens add freshness
- 1 medium heirloom tomato, sliced in-season for max flavor
Instructions
- Prepare the Chimichurri Sauce: In a mixing bowl or small food processor, combine parsley, cilantro, garlic, red wine vinegar, red pepper flakes, kosher salt, and black pepper. Slowly drizzle in extra-virgin olive oil while stirring or pulsing to achieve a loose, saucy consistency. Set aside to allow flavors to develop.
- Season the Steak: Pat sliced steak dry with paper towels. Toss with olive oil, smoked paprika, and kosher salt. Let marinate briefly while the grill heats.
- Grill the Steak: Heat grill pan or outdoor grill to high (about 450°F / 230°C). Grill steak slices for 1–2 minutes per side until nicely charred and just cooked through. Avoid overcrowding—work in batches if needed.
- Toast the Buns: Place brioche buns cut-side down on the grill for about 30 seconds to 1 minute, until lightly golden and crisp.
- Assemble the Burgers: Layer the bottom bun with arugula, grilled steak, a drizzle of chimichurri, and a slice of heirloom tomato. Top with remaining chimichurri and close with top bun.
Notes
- Use skirt or flank steak if sirloin isn’t available, but slice against the grain for tenderness.
- No Grill? Use a cast iron pan and sear steaks over high heat for best char.
- Let the chimichurri sit for at least 10 minutes to deepen in flavor and balance the acidity.
Nutrition
Your questions, answered
Can I use a different cut of beef if I can’t find sirloin?
Flank steak or skirt steak both work well here. They’re similarly lean, slice thin easily, and take the chimichurri marinade without getting overwhelmed — just make sure to slice against the grain, which matters even more with those cuts.
My chimichurri looks more yellow than green — did I do something wrong?
No, but it usually means the parsley was processed too long or the olive oil was very strong. Pulse briefly and use a neutral-tasting extra virgin olive oil. The color is cosmetic and won’t affect the flavor.
Can I make the chimichurri ahead of time?
Yes — up to 24 hours ahead, stored in an airtight container in the fridge. Pull it out 10 minutes before serving so the olive oil loosens back up, and give it a quick stir.
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