Cowboy Coffee-Crusted Sirloin with Chimichurri
Description
Bold, smoky, and herbaceous — this Cowboy Coffee-Crusted Sirloin with Chimichurri is a flavor-packed steak recipe made for rugged appetites and refined palates. The coffee rub forms a savory crust that enhances the juicy, beefy sirloin, while the fresh chimichurri adds a punch of herb, garlic, and vinegar tang that cuts right through the richness. It’s the kind of plate you’d expect after a day on the range or manning the grill with a cold beer in hand.
Perfect for grill nights, date nights, or solo steakhouse-level satisfaction at home, this recipe makes 2 hearty servings, comes in at $18 total (about $9 per serving), and lands around 520 calories per serving. It’s a high-protein, low-carb meal that keeps things clean and flavorful with no filler.
Ready in under 30 minutes, this dish balances rugged Americana with bold gourmet edge. Whether you’re firing it up on cast iron or tossing it over open flame, you’re in for a meaty, caffeinated punch of deliciousness.
Best Seasons to Serve:
- Spring – Fresh herbs are in peak season, making the chimichurri extra vibrant. Great for the start of grilling weather.
- Summer – Ideal for backyard BBQs, campfire cooking, or Father's Day cookouts.
- Fall – The bold, smoky flavor of the coffee rub pairs well with cooler temps and heartier side dishes.
While it's great year-round, it shines most in the outdoor grilling months and early fall when rich, savory flavors are craved.
Ingredients for Cowboy Coffee-Crusted Sirloin with Chimichurri
How to cook Cowboy Coffee-Crusted Sirloin with Chimichurri
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Prep the Coffee Rub
- In a small bowl, combine finely ground coffee, brown sugar, smoked paprika, kosher salt, black pepper, and garlic powder. Mix well and rub generously over both sides of the sirloin steaks. Let sit at room temperature for 10–15 minutes.
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Make the Chimichurri
- In a food processor, pulse parsley, cilantro, garlic, red pepper flakes, red wine vinegar, olive oil, salt, and pepper until finely chopped but not pureed. Set aside to let flavors meld.
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Sear the Steaks
- Heat a cast iron skillet over high heat or fire up the grill. Sear steaks 3–4 minutes per side for medium-rare, or until desired doneness. Let rest for 5 minutes.
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Serve and Sauce
- Slice steaks against the grain and top generously with chimichurri. Serve hot.
