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Steakhouse Strip Steaks with Chimichurri

 Steakhouse Strip Steaks with Chimichurri
Chilies and lime juice give this version of chimichurri sauce a zesty Southwest flair that’s dynamite with cumin-rubbed steaks. You’ve got to try the thick herb sauce with salmon, too! —Gilda Lester, Millsboro, Delaware
4 ServingsPrep: 30 min. Grill: 10 min.


  • 4 boneless beef top loin steaks (8 ounces each)
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground pepper
  • 2-1/2 cups chopped green onions
  • 3 garlic cloves, minced
  • 5 tablespoons olive oil, divided
  • 1 cup packed fresh parsley sprigs
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup loosely packed basil leaves
  • 2 tablespoons canned chopped green chilies
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1/4 cup reduced-sodium chicken broth
  • 3 tablespoons lime juice
  • Lime wedges


  • Brush steaks with oil. Combine the cumin, salt and pepper. Rub over
  • steaks; set aside.
  • In a large skillet, saute onions and garlic in 2 tablespoons oil

2 of 2

Steakhouse Strip Steaks with Chimichurri (continued)

Directions (continued)

  • until tender. Cool slightly.
  • In a food processor, combine the onion mixture, herbs, chilies, salt
  • and pepper; cover and process until finely chopped. Add broth and
  • lime juice. While processing, gradually add remaining oil in a
  • steady stream.
  • Grill steaks, covered, over medium heat or broil 4 in. from the heat
  • for 5-7 minutes on each side or until meat reaches desired doneness
  • (for medium-rare, a thermometer should read 145°; medium
  • 160°; well-done 170°). Serve with chimichurri and lime
  • wedges. Yield: 4 servings.
Nutritional Facts: 1 steak with 1/4 cup chimichurri equals 520 calories, 31 g fat (7 g saturated fat), 100 mg cholesterol, 911 mg sodium, 9 g carbohydrate, 3 g fiber, 50 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.