Grilled Porterhouse with Chimichurri

Grilled Porterhouse with Chimichurri recipe videos

Grilled Porterhouse with Chimichurri is a hearty steak dish featuring a thick-cut T-bone steak, prized for its generous portion of tender filet mignon and robust New York strip, grilled to perfection. It is generously topped with chimichurri, a vibrant, herbaceous sauce originating from Argentina, typically made from finely chopped parsley, garlic, oregano, olive oil, and red wine vinegar. This combination of a classic American steakhouse cut with a zesty South American condiment creates a flavorful and satisfying meal.

🍳 View the full Grilled Porterhouse with Chimichurri recipe →

🍽️ Nutrition at a glance

This dish is very high in protein and fat, with minimal carbohydrates, making it a nutrient-dense option rich in iron, zinc, and B vitamins. A typical serving (around 12-16 ounces of steak with sauce) can range from 800 to 1200 calories, depending on the cut's thickness and fat content.

Nutrition breakdown

Calories	750 kcal
Protein	55 g
Carbs	2 g
Fat	58 g
Fiber	0.5 g
Sugar	0.5 g
Sodium	180 mg
Iron	6 mg
Zinc	15 mg
Vitamin B12	8 mcg
Niacin (B3)	18 mg
Phosphorus	450 mg
Selenium	60 mcg
Vitamin B6	1.2 mg
Potassium	700 mg

Per 1 steak (340 g) · estimated, varies by recipe

💡 What's interesting

Culturally, it represents a delicious fusion of American grilling tradition and Argentine culinary flair, where chimichurri's bright acidity perfectly cuts through the richness of the beef. Nutritionally, the fresh herbs in chimichurri add antioxidants and can aid in digestion, offering a fresh counterpoint to the hearty steak.