T-Bone Steak with Chimichurri
T-Bone Steak with Chimichurri is a classic Argentine dish featuring a large, T-shaped beef steak grilled to perfection and topped with a vibrant, herbaceous sauce. The cut includes both the strip and tenderloin sections, while the chimichurri—made from parsley, garlic, vinegar, oil, and red pepper flakes—adds a fresh, zesty contrast to the rich meat.
🍳 View the full T-Bone Steak with Chimichurri recipe →
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates, providing essential nutrients like iron, zinc, and B vitamins. A typical serving (around 8-10 ounces of steak with sauce) can range from 600 to 900 calories, depending on the cut's thickness and fat content.
Nutrition breakdown
| Calories | 750 kcal |
| Protein | 55 g |
| Carbs | 3 g |
| Fat | 58 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 120 mg |
| Potassium | 800 mg |
| Phosphorus | 450 mg |
| Iron | 6 mg |
| Zinc | 12 mg |
| Vitamin B12 | 3.5 mcg |
| Niacin (B3) | 15 mg |
| Selenium | 60 mcg |
| Vitamin K | 30 mcg |
Per 1 serving (approx. 340 g, 12 oz raw weight including bone) · estimated, varies by recipe
💡 What's interesting
Chimichurri is a staple in Argentine culture, often served at asados (barbecues) and symbolizing communal dining traditions. Nutritionally, the herbs in the sauce offer antioxidants that can complement the steak's richness, making it a balanced yet indulgent choice.
🍽️ Related dishes
AI estimate may be inaccurate · Terms