Ribeye Steaks with Chimichurri Sauce

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(2 votes)
Ribeye Steaks with Chimichurri Sauce

Ribeye steaks with chimichurri sauce - A dream for low carb lovers

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Health Score:
97 / 100
40 min.

Healthy, because

Even smarter

Nutritional values

Beef has to offer not only high-quality proteins for our muscles, but also zinc. The trace element helps the immune cells to perform their tasks well and ensures beautiful skin and hair.

You are missing a filling side dish to this dish? We recommend crispy baked potatoes with it.

1 serving contains
(Percentage of daily recommendation)
Calorie340 kcal(16 %)
Protein41 g(42 %)
Fat17 g(15 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage2.4 g(8 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E2.4 mg(20 %)
Vitamin K92.3 μg(154 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin16.6 mg(138 %)
Vitamin B₆0.5 mg(36 %)
Folate50 μg(17 %)
Pantothenic acid0.9 mg(15 %)
Biotin8.6 μg(19 %)
Vitamin B₁₂8.6 μg(287 %)
Vitamin C28 mg(29 %)
Potassium988 mg(25 %)
Calcium36 mg(4 %)
Magnesium61 mg(20 %)
Iron4.1 mg(27 %)
Iodine3 μg(2 %)
Zinc7.4 mg(93 %)
Saturated fatty acids5.6 g
Uric acid216 mg
Cholesterol86 mg
Complete sugar3 g


26 ozs Ribeye Steak (2 pieces)
½ oz cilantro (1 handful)
¾ oz parsley (0.5 Bunch)
1 shallot
1 garlic clove
1 small red chili pepper
1 pinch ground Cumin
10 Tbsps olive oil
½ organic lemon (peel and juice)
6 ozs cabbage lettuce (1/2 head lettuce)
2 tomatoes
½ red onion
3 ozs Corn
2 Basil
1 Tbsp Canola oil
2 Tbsps White vinegar
How healthy are the main ingredients?
olive oilCornparsleyshallotgarlic cloveCumin

Preparation steps


Remove steaks from the refrigerator and allow to come to room temperature. Meanwhile, for the Argentine hot seasoning chimichurri, wash cilantro and parsley, shake dry, pluck leaves, and chop; set aside half of the parsley. Peel shallot and garlic and dice very finely. Halve chili pepper lengthwise, remove seeds, wash and chop. Mix everything together with cumin, salt, 6 tablespoons olive oil, lemon zest and juice, and pepper in a bowl.


For the salad, clean the lettuce, wash, spin dry and pluck into bite-sized pieces. Clean, wash and dice the tomatoes. Peel and finely dice onion. Rinse corn and drain. Wash basil, shake dry, pluck leaves and chop. Mix lettuce, tomatoes, onion, corn, basil and parsley set aside in a salad bowl.


Rinse steaks and pat dry. Heat canola oil in a pan, season meat with salt and sear in pan on both sides for 2-3 minutes each over high heat. Remove pan from heat and let steaks sit in it for 1 minute. Season with pepper.


To serve, mix salad with vinegar, remaining olive oil, salt, and pepper. Cut steaks against the grain into strips about 1/2-inch thick, arrange on plates, drizzle with the chimichurri sauce and serve with the salad on the side.