Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Chimichurri sauce is an essential part of Argentinean cuisine and goes great with grilled beef or chicken. This recipe takes advantage of the great flavor combination of Chimichurri sauce with steak and dressed greens, making it the perfect summer meal.

Source: Diabetic Living Magazine


Recipe Summary

45 mins
45 mins


Chimichurri Sauce
Chimichurri Salad


Instructions Checklist
  • Begin preparing Steak: Score both sides of meat in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Sprinkle with salt and pepper. Let stand 5 minutes.

  • Prepare Chimichurri Sauce by combining fresh Italian parsley, cilantro, lime juice, red wine vinegar, olive oil, water, minced garlic, salt and crushed red pepper in a blender or food processor. Cover and pulse until nearly smooth but still slightly chunky. Set aside.

  • Grill meat, covered, over medium 13 to 18 minutes or until meat reaches desired doneness (145 degrees F for medium-rare or 160 degrees F for medium), turning once and brushing with 2 tablespoons of the Chimichurri Sauce during last 5 minutes.

  • Prepare the Chimichurri Salad: In a large bowl combine arugula, bread, tomatoes, onion and the remaining Chimichurri Sauce; toss gently to coat.

  • Thinly slice meat across the grain. Divide arugula mixture among plates and top with meat.


Tip: To toast bread cubes, preheat oven to 350 degrees F. Spread bread in a 15x10-inch baking pan. Bake 10 minutes or until golden, stirring once.

Nutrition Facts

1 3/4 cups
284 calories; protein 22.9g; carbohydrates 21.5g; dietary fiber 2.1g; sugars 3.4g; fat 11.7g; saturated fat 3.8g; cholesterol 49.3mg; vitamin a iu 2233.5IU; vitamin c 35.1mg; folate 54.1mcg; calcium 72.8mg; iron 2.9mg; magnesium 47.2mg; potassium 671.2mg; sodium 513.9mg.

2 1/2 lean protein, 1 1/2 fat, 1 starch, 1 vegetable