Ribeye with Chimichurri
Ribeye with Chimichurri is a flavorful dish featuring a juicy, marbled ribeye steak topped with a vibrant, herbaceous sauce. The steak is typically seasoned and grilled, while the chimichurri—a bright green sauce made from finely chopped parsley, garlic, oregano, vinegar, and olive oil—originates from Argentina and Uruguay. This combination highlights the rich, beefy flavor of the ribeye with the fresh, zesty kick of the sauce.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates, making it a satisfying, low-carb option. A typical serving (about 6-8 oz steak with sauce) provides around 500-700 calories, along with iron, B vitamins, and healthy fats from the olive oil in the chimichurri.
Nutrition breakdown
| Calories | 650 kcal |
| Protein | 45 g |
| Carbs | 4 g |
| Fat | 50 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 450 mg |
| Iron | 6 mg |
| Zinc | 12 mg |
| Vitamin B12 | 5 µg |
| Niacin (B3) | 15 mg |
| Vitamin B6 | 0.8 mg |
| Phosphorus | 400 mg |
| Selenium | 50 µg |
| Vitamin K | 30 µg |
Per 1 steak with sauce (340 g) · estimated, varies by recipe
💡 What's interesting
Chimichurri is a staple in Argentine and Uruguayan cuisine, often used as both a marinade and a condiment to enhance grilled meats. Nutritionally, the herbs in chimichurri add antioxidants and anti-inflammatory compounds, balancing the richness of the steak with a fresh, nutrient-dense element.
