Chimichurri is a thick and flavorful herb sauce. Fresh basil and marjoram stand in for traditional parsley in this version of the Argentine favorite.

Jeanne Kelley
Recipe by Cooking Light June 2006


Recipe Summary test

4 servings (serving size: 3 ounces steak and 3 tablespoons sauce)


Ingredient Checklist


Instructions Checklist
  • Heat oil in a small nonstick skillet over medium-high heat. Add shallots and garlic; sauté 3 minutes or until tender. Remove from heat; stir in juice, vinegar, and red pepper. Cool. Combine shallot mixture, arugula, basil, and marjoram in a small bowl. Stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper. Set aside.

  • Prepare grill.

  • Combine paprika, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Rub paprika mixture over steak. Place steak on a grill rack coated with cooking spray; grill 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Spoon sauce down center of slices, and serve.

Nutrition Facts

218 calories; calories from fat 41%; fat 9.9g; saturated fat 3.1g; mono fat 5g; poly fat 0.7g; protein 25g; carbohydrates 6.8g; fiber 0.7g; cholesterol 42mg; iron 2.2mg; sodium 496mg; calcium 51mg.