Beefalo steak with chimichurri
Beefalo steak with chimichurri is a hearty dish featuring a steak cut from a beefalo—a cross between a domestic cow and an American bison—topped with a vibrant, herbaceous Argentinian sauce. The steak is typically grilled or pan-seared, while the chimichurri is made from finely chopped parsley, oregano, garlic, olive oil, and red wine vinegar. This dish combines the robust flavor of the lean beefalo meat with the bright, acidic kick of the sauce.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with virtually no carbohydrates, making it a keto-friendly option. It provides a significant amount of iron, zinc, and B vitamins, particularly B12, from the meat. A typical serving contains roughly 400-500 calories.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 42 g |
| Carbs | 2 g |
| Fat | 30 g |
| Fiber | 1 g |
| Sugar | 0 g |
| Sodium | 120 mg |
| Iron | 4.5 mg |
| Zinc | 8.2 mg |
| Vitamin B12 | 3.8 mcg |
| Niacin (B3) | 10.5 mg |
| Phosphorus | 320 mg |
| Selenium | 42 mcg |
| Potassium | 480 mg |
| Vitamin B6 | 0.7 mg |
Per 1 steak (227 g) · estimated, varies by recipe
💡 What's interesting
Beefalo meat is nutritionally unique as it often has less fat and cholesterol than conventional beef while maintaining a similar protein content. Culturally, chimichurri is a staple in Argentinian and Uruguayan cuisine, traditionally served with grilled meats asado-style.
