Grilled Ribeye with Chimichurri
Grilled Ribeye with Chimichurri is a hearty dish featuring a juicy, well-marbled beef steak cooked over an open flame and topped with a vibrant, herb-packed sauce. The steak is typically a bone-in or boneless ribeye cut, while the chimichurri is a zesty Argentinian condiment made from finely chopped parsley, garlic, oregano, vinegar, and olive oil. This combination of smoky, savory beef and bright, fresh sauce is a staple in South American cuisine, particularly in Argentina and Uruguay.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates, making it a keto-friendly option. It provides essential nutrients like iron, zinc, and B vitamins from the beef, while the chimichurri adds antioxidants and healthy fats from the olive oil. A typical serving of steak with sauce can range from 500 to 700 calories, depending on the cut and portion size.
Nutrition breakdown
| Calories | 620 kcal |
| Protein | 45 g |
| Carbs | 2 g |
| Fat | 48 g |
| Fiber | 0.5 g |
| Sugar | 0.5 g |
| Sodium | 85 mg |
| Iron | 4.5 mg |
| Zinc | 12 mg |
| Vitamin B12 | 2.5 mcg |
| Niacin (B3) | 15 mg |
| Vitamin K | 95 mcg |
| Vitamin C | 8 mg |
| Selenium | 45 mcg |
| Phosphorus | 350 mg |
Per 1 ribeye steak (227 g) with 2 tablespoons (30 g) chimichurri · estimated, varies by recipe
💡 What's interesting
Chimichurri originated as a way to tenderize and flavor grilled meats in the pampas regions of South America, and its fresh, acidic profile perfectly cuts through the richness of fatty cuts like ribeye. Nutritionally, the parsley in chimichurri is surprisingly high in vitamin K and vitamin C, adding a nutritional boost to the indulgent steak.
