Porterhouse Steak with chimichurri sauce

Porterhouse Steak with chimichurri sauce recipe videos

Porterhouse steak with chimichurri is a hearty, premium cut of beef, prized for its generous portion of tender filet mignon alongside a flavorful New York strip, served with a vibrant, herbaceous Argentinian sauce. The dish typically features a well-marbled T-bone steak, grilled or pan-seared, and generously topped with chimichurri—a fresh blend of finely chopped parsley, oregano, garlic, olive oil, and red wine vinegar. It's a signature offering in Argentine parrillas (steakhouses) and has become a beloved classic in steakhouses worldwide.

🍽️ Nutrition at a glance

This dish is very high in protein and fat, with virtually no carbohydrates, making it a keto-friendly option. A typical 12-ounce (340g) serving of steak with sauce provides around 800-1000 calories, along with significant amounts of iron, zinc, and B vitamins, especially B12. The chimichurri adds healthy monounsaturated fats from olive oil and antioxidants from the fresh herbs.

Nutrition breakdown

Calories	750 kcal
Protein	65 g
Carbs	2 g
Fat	55 g
Fiber	0.5 g
Sugar	0.5 g
Sodium	850 mg
Iron	5.5 mg
Zinc	12 mg
Vitamin B12	3.5 mcg
Niacin (B3)	18 mg
Phosphorus	450 mg
Selenium	60 mcg
Potassium	700 mg
Vitamin B6	1.2 mg

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

💡 What's interesting

Culturally, the pairing represents a fusion of American steakhouse tradition with Argentinian culinary flair, as chimichurri is the iconic sauce of Argentina's gaucho (cowboy) culture. Nutritionally, the fresh herbs in chimichurri are not just for flavor; they contain compounds like quercetin and allicin that may aid in digestion and provide anti-inflammatory benefits, complementing the rich meat.