Steak with Chipotle-Lime Chimichurri Recipe
Steak with Chipotle-Lime Chimichurri Recipe photo by Taste of Home
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Steak with Chipotle-Lime Chimichurri Recipe

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Steak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. —Laureen Pittman, Riverside, California
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 2 cups fresh parsley leaves
  • 1-1/2 cups fresh cilantro leaves
  • 1/2 medium red onion, coarsely chopped
  • 1 to 2 chipotle peppers in adobo sauce
  • 5 garlic cloves, sliced
  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 1 teaspoon grated lime peel
  • 1/4 cup lime juice
  • 3 teaspoons dried oregano
  • 1-1/4 teaspoons salt, divided
  • 3/4 teaspoon pepper, divided
  • 2 pounds beef flat iron steaks or 2 beef top sirloin steaks (1 pound each)

Nutritional Facts

3 ounces cooked steak with 3 tablespoons sauce: 336 calories, 26g fat (7g saturated fat), 73mg cholesterol, 462mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 22g protein .


  1. For chimichurri, place the first five ingredients in a food processor; pulse until finely chopped. Add oil, vinegar, lime peel, lime juice, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper; process until blended. Transfer to a bowl; refrigerate, covered, until serving.
  2. Sprinkle steaks with the remaining salt and pepper. Grill, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand 5 minutes before slicing. Serve with chimichurri. Yield: 8 servings.
Originally published as Steak with Chipotle-Lime Chimichurri in Country Woman February/March 2009, p17

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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ejt325 178777
Reviewed Nov. 2, 2013

"I loved this sauce!"

Let Them Eat Cheesecake 96024
Reviewed Jul. 1, 2013

"Very tasty, especially if you like a little spice. I would recommend cutting down the Chimichurri though. It makes way more than you'll need."

Italy04 182668
Reviewed Dec. 5, 2011

"Tried this out over the was very good. Yes, there is alot of could cut back a little if you don't want it as spicy. The sauce is delicious. I served the steak with a zucchini-cilantro salad & jalapeno potato gratin...a very elegant tasting 'latin inspired' meal!"

grandofthree 96011
Reviewed Aug. 4, 2011

"Can never have tooooo much garlic..can't wait to try this!"

partridge 97808
Reviewed Jul. 13, 2009

"Really good but wayyyy to much garlic as well as peppers. I am going to try cut both in half next time"

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