Argentine Style Steak with Sauce
(1 vote)
(1 vote)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 4 h. 40 min.
Ready in
Calories:
573
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 573 cal. | (27 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 83.7 μg | (140 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.9 mg | (166 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 10.8 μg | (360 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 848 mg | (21 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 11.4 mg | (143 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 248 mg | |||
| Cholesterol | 128 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 cup parsley (chopped)
- 1 Tbsp fresh oregano (chopped)
- ¼ cup fresh Basil (chopped)
- 4 cloves garlic cloves (minced)
- 1 Tbsp onions (diced)
- ¾ cup olive oil
- 2 Tbsps lemon juice
- ¼ cup Red wine vinegar
- salt
- freshly ground Black pepper
- ½ red Bell pepper (seeded and finely chopped)
- 2 tsps fresh thyme
- 32 ozs Argentinian Beef (your favorite cut)
Preparation steps
1.
In the bowl of a food processor, combine parsley, oregano, basil, garlic, onion, olive oil, lemon juice and vinegar. Pulse until just blended. Add salt, pepper, bell pepper, and thyme leaves; stir to blend.
2.
Reserve 1 cup of the sauce from the processor. Place in a non-reactive bowl, cover and store at room temperature for up to 6 hours.
3.
Season beef with salt and pepper and place in a resealable plastic bag. Add the remaining chimichurri sauce and seal the bag. Refrigerate to marinate for 2 to 4 hours, turning once or twice.
4.
Remove beef from refrigerator 30 minutes prior to grilling. Preheat grill.
5.
Grill to desired doneness. Serve with reserved chimichurri sauce.
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