Sirloin Cap Steak with Chimichurri
Sirloin Cap Steak with Chimichurri is a classic Argentinian dish featuring a juicy, flavorful cut of beef from the top sirloin, generously topped with a vibrant, herbaceous sauce made from fresh parsley, oregano, garlic, vinegar, and oil. It's a staple of Argentine asado (barbecue) culture, celebrated for its bold, savory flavors and simple preparation that highlights the quality of the meat.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates, providing a rich source of iron, zinc, and B vitamins. A typical serving of steak with chimichurri can range from 400 to 600 calories, depending on the cut's thickness and the amount of sauce used.
Nutrition breakdown
| Calories | 460 kcal |
| Protein | 48 g |
| Carbs | 2 g |
| Fat | 28 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 80 mg |
| Iron | 4.5 mg |
| Zinc | 10 mg |
| Vitamin B12 | 2.5 mcg |
| Niacin (B3) | 12 mg |
| Selenium | 55 mcg |
| Phosphorus | 350 mg |
| Potassium | 600 mg |
| Vitamin B6 | 0.8 mg |
Per 1 steak (227 g) · estimated, varies by recipe
💡 What's interesting
Culturally, chimichurri is more than just a condiment in Argentina—it's a symbol of national pride and communal dining, often prepared fresh at gatherings. Nutritionally, the herbs in chimichurri, like parsley, add antioxidants and may aid digestion, complementing the hearty protein from the steak.
