T-bone steak with chimichurri sauce
A T-bone steak with chimichurri sauce is a classic Argentine dish featuring a large, T-shaped beef cut grilled to perfection and topped with a vibrant, herbaceous sauce. The steak is typically a high-quality cut like sirloin or tenderloin, while the chimichurri is made from fresh parsley, garlic, oregano, vinegar, and oil. It's a staple of South American barbecue culture, especially in Argentina and Uruguay.
🍽️ Nutrition at a glance
This dish is very high in protein and fat, with virtually no carbohydrates. It provides essential nutrients like iron, zinc, and B vitamins, and a typical serving contains roughly 600-800 calories.
Nutrition breakdown
| Calories | 750 kcal |
| Protein | 65 g |
| Carbs | 3 g |
| Fat | 55 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 450 mg |
| Iron | 8 mg |
| Zinc | 15 mg |
| Vitamin B12 | 6 mcg |
| Niacin (B3) | 20 mg |
| Phosphorus | 500 mg |
| Selenium | 70 mcg |
| Vitamin K | 150 mcg |
| Potassium | 700 mg |
Per 1 T-bone steak (340 g) with 2 tablespoons (30 g) chimichurri · estimated, varies by recipe
💡 What's interesting
Chimichurri is not just a condiment but a cultural symbol in Argentina, often served at asados (barbecues) and believed to have originated from a mix of culinary traditions. Nutritionally, the fresh herbs in the sauce add antioxidants and may aid digestion.
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AI estimate may be inaccurate · Terms