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Steakhouse Strip Steaks with Chimichurri

Total Time

Prep: 30 min. Grill: 10 min.


4 servings

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
Steakhouse Strip Steaks with Chimichurri Recipe photo by Taste of Home


  • 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


  1. Brush steaks with oil. Combine the cumin, salt and pepper. Rub over steaks; set aside.
  2. In a large skillet, saute onions and garlic in 2 tablespoons oil until tender. Cool slightly.
  3. 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.
  4. 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 135°; medium, 140°; medium-well, 145°). Serve with chimichurri and lime wedges.

Nutrition Facts

1 steak with 1/4 cup chimichurri: 520 calories, 31g fat (7g saturated fat), 100mg cholesterol, 911mg sodium, 9g carbohydrate (2g sugars, 3g fiber), 50g protein.

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