For the steak
- 1½–2 lb sirloin tip or top sirloin steak
- 1½ tsp kosher salt
- 1 tsp freshly cracked black pepper
- 2 cloves garlic, grated or finely minced
- 1 tbsp olive oil
- 1 tbsp butter
Green Coriander & Parsley Chutney
- 1 packed cup fresh parsley
- ½ cup fresh green coriander (cilantro)
- 1 small garlic clove
- ½ small jalapeño, seeded or not
- 2 tbsp red wine vinegar or fresh lemon juice
- ½ cup olive oil
- 1 tsp ground coriander
- ½ tsp kosher salt
- Black pepper
- 1–2 tbsp water, as needed
Method
1. Season the steak
Pat the steak very dry. Rub it with the salt, pepper, and garlic and let it sit at room temperature for about 30–45 minutes.
2. Make the chutney
Pulse everything together until coarsely chopped and spoonable—not a smooth purée. You want little flecks of herbs and some texture.
3. Sear the steak
Get a heavy skillet ripping hot. Add the olive oil, then the steak. Sear without fussing with it for about 3–4 minutes per side, depending on thickness. Add the butter during the last minute and baste the steak with it.
4. Rest
Pull the steak from the pan and let it rest for 8–10 minutes.
5. Slice and sauce
Slice thinly against the grain and spoon the chutney over the top.
