Sirloin Burritos with Red Chimichurri Sauce  recipe provided by the Certified Angus Beef® brand.

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Sirloin Burritos with Red Chimichurri Sauce

Cuisine: Mexican
Category: Sandwiches & Salads, On the Grill
Sirloin Burritos with Red Chimichurri Sauce take Mexican night to another level. Incredible freshness and flavor to enjoy with every bite.
Prep Time
15 mins
Other Time
12 hrs
Cook Time
20 mins
Total Time
12 hrs 35 mins
  • 3 pounds Certified Angus Beef ® sirloin flap or skirt steak
  • 1 large onion, finely diced
  • 6 garlic cloves, minced
  • 1 cup chopped fresh cilantro
  • 2 tablespoons smoked paprika
  • 1 tablespoon red pepper flakes
  • 1 cup sherry or red wine vinegar
  • 1 cup olive oil
  • Coarse kosher salt to taste
  • 12 large soft flour tortillas
  • Iceburg lettuce, finely sliced
  • Optional toppings: warm pinto or black beans, sour cream, finely shredded cheddar or Monterey jack cheese, cooked corn, guacamole
  1. Cut sirloin flap into 3-inch wide pieces, 1/2-inch thick, cutting with the grain. Pieces will vary in length from 4-6 inches. Place in a shallow baking dish.
  2. In a food processor or blender combine onion, garlic, cilantro, paprika, red pepper flakes, vinegar and oil by pulsing to a finely chopped consistency. Coat sirloin slabs evenly with two cups of sauce, cover tightly with plastic wrap and refrigerate overnight. Reserve remaining sauce in a serving bowl.
  3. Preheat grill. Mark tortillas on hot grill 15 seconds per side; keep covered and warm. Pat sirloin dry with paper towels, season with salt and grill over high heat to medium. Slice thinly against the grain and serve rolled in warm tortillas with chimichurri and optional toppings.
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