Recipes by Ingredients My Pantry Food Allergies and Dietary Restrictions Browse Recipes Find Recipes based on Your Ingredients Contribute Recipes Recipe Key Tour
Chimichurri Steak
Have you made Chimichurri Steak?
Upload a Picture Now
Photo Attribute: Food Stories

Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chimichurri Steak

Date Added: April 17, 2022


1 Onion cup up
3 Unit Cloves Of Garlic finely chopped
2 Cups Fresh Parsley packed
1/4 Cup Olive Oil up to 5
2 Tablespoons Lime Juice fresh-squeezed
2 Tablespoons Red Wine Vinegar or balsamic vinegar
1 Teaspoon Ground Red Pepper optional
1 3/4 Pounds Steak cut into 1.5 inch chunks
Check to Add to My Pantry
Match Percentage [?]
You have 0 ingredients
out of 8 in the recipe.
View My Pantry
Recipe Tools


1. Prepare chinichurri sauce; In food processor fitted with chopping blade, process onion and garlic until finely chopped.

2. Add parsley and oil; process until pureed. Add lime juice, vinegar, salt and red pepper.

3. Process just until mixed and set aside. In shallow nonmetal baking dish or seal-able large plastic food-storage bag, pour 1/2 cup chimichurri sauce.

4. Set remaining sauce aside. Place steak in dish or bag; turn to coat with sauce.

5. Cover dish or seal bag and refrigerate steak to marinate at least 4 hours but no longer than 24 hours.

6. Pour remaining sauce into jar; cover and refrigerate to serve with steak.

7. Just before serving, heat broiler or indoor grill.

8. Remove steak from marinade and broil steak 3 to 4 inches from heat source 12 to 15 minutes for medium doneness, turning once.

9. Discard marinade from dish or bag. Transfer steak to serving platter; let stand 5 minutes.

10. Cut crosswise into thin slices. Sprinkle with additional chopped parsley, if desired, and serve with remaining sauce.

11. NOTES : In Argentina, where outdoor grilling is a way of life, parsley-based chimichurri is the classic sauce cooks combine with beef, both as a marinade for grilling and as a sauce to serve with the meal.

12. The sauce also makes a tasty marinade or topping for chicken or shrimp.

Comments on Chimichurri Steak Recipe:

Currently No Comments. Be the first to add a comment below!
Comment Here:
Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sulfites, Garlic, Fructose Malabsorption, Hot Pepper, Beef, Vinegar, Onion, Olive Oil allergies.
Have a Similar Recipe or Complementary Dish?
My Pantry - Food Allergies - Browse Recipes - Recipe Collections - Contribute Recipes - Recipe Blogs - Site Tour
© Recipe Key 2023 - Terms of Service - Privacy Policy - Advertise - Sitemap - Recipe Key Home

Browse Latest : Freshco Flyer | No Frills Flyer | Loblaws Flyer | Food Basics Flyer | Superstore Flyer