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Grilled Steaks with Chimichurri


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Grilled Steaks with Chimichurri


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Grilled Steaks with Chimichurri

Chimichurri originally hails from Argentina and is a great sauce for marinating or serving with grilled meat. The classic base mix is a combo of minced parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. Because finding checked versions of these herbs can be difficult I used a mix of frozen cubes of chopped parsley, basil and cilantro—cutting the prep down to less than 10 minutes. Dorot also offers a jar of pre-made chimichurri if you really want to save time.


  • Prep Time : 8 min
  • Cook Time : 20 min
  • Ready Time : 28 min




  • 6 cubes Dorot chopped parsley
  • 4 cubes Dorot chopped basil
  • 2 cubes Dorot chopped cilantro
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1/2 small red onion, finely chopped
  • 3 cloves fresh garlic, finely chopped
  • 1 tablespoon dried oregano
  • 1 tablespoon chili flakes
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1½ pounds boneless Delmonico or Club Steak, at room temperature


Combine frozen parsley, basil, and cilantro in a small strainer and let drain while they defrost. Once defrosted, combine in a medium bowl with olive oil, vinegar, onions, garlic, oregano, chili flakes, salt and pepper and stir well. Set aside.
Grill steak over preheated grill on high heat for 8 to 10 minutes per side for medium rare and let rest 6 minutes before slicing. Cut into ¼-inch thick slices and drizzle liberally with chimichurri.
Serve immediately.


Servings Per Recipe: 6

Amount Per Serving

  • Calories: 401
  • Total Fat: 34g
  • Cholesterol: 77mg
  • Sodium: 254mg
  • Total Carbs: 2.5g
  •     Dietary Fiber: 1g
  • Protein: 21g


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




4 Responses to Grilled Steaks with Chimichurri

  1. Chimichurri is such a fresh sauce for steak and I love the idea of using the frozen herb cubes, such a time saver!

  2. avatar says: guest

    just wondering why my original comment was not published.

    • I don’t see it anywhere, it may have gone into spam, I try and catch as many as I can, but sometimes they are missed.

  3. avatar says: guest

    There really is no reason to worry about getting checked herbs; if they are going to be pureed, they don’t need to be checked (washed well, but not checked). This is according to most hashgachot and rabbanim.
    This is what the cRc says, for ex.:
    Herbs – Fresh – Must be washed very well in either a vegetable wash or a food grade soap solution, and checked with a chazaka. If they are finely ground-up or pureed, it is only necessary to wash it well. The chazaka is not necessary.
    Dried with no added kosher sensitive ingredients do not require hashgacha and no added inspection for insects is needed.

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