Grilled Beef Steaks with Chimichurri
Grilled Beef Steaks with Chimichurri is a classic Argentinian dish featuring juicy, grilled beef cuts topped with a vibrant, herbaceous sauce. The sauce is traditionally made from finely chopped parsley, minced garlic, olive oil, oregano, and red wine vinegar, providing a fresh contrast to the rich, smoky flavor of the meat. It's a staple in South American cuisine, particularly in Argentina and Uruguay, often served at asados (barbecues).
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates, making it a hearty, low-carb option. A typical serving provides a substantial amount of iron, zinc, and B vitamins, with a rough calorie ballpark of 500-700 kcal per serving depending on the cut of beef and amount of sauce used.
Nutrition breakdown
| Calories | 580 kcal |
| Protein | 42 g |
| Carbs | 2 g |
| Fat | 44 g |
| Fiber | 0.5 g |
| Sugar | 0.5 g |
| Sodium | 350 mg |
| Iron | 4.5 mg |
| Zinc | 8.2 mg |
| Vitamin B12 | 3.2 mcg |
| Potassium | 620 mg |
| Phosphorus | 310 mg |
| Selenium | 42 mcg |
| Vitamin K | 95 mcg |
| Folate | 25 mcg |
Per 1 steak (200 g) with 2 tablespoons (30 g) chimichurri sauce · estimated, varies by recipe
💡 What's interesting
Culturally, chimichurri is considered a national condiment in Argentina, and its exact origin is debated, with some theories linking it to Basque settlers. Nutritionally, the herbs in chimichurri are rich in antioxidants and may aid digestion, while the healthy fats from olive oil can help with nutrient absorption.
