Beef with Chimichurri

Sliced beef steak topped with the chimichurri sauce

This is all about the sauce! Beef with Chimichurri is a basic cooked steak topped with an amazingly fresh blend of herbs accentuated with a lime juice kick.

Tenderloin is an expensive cut of meat but works best with this. However, it can be made with any cut including ribeye, porterhouse, and similar. The more marbling in the cut you choose the more flavorful it will be.

There are a lot of fresh ingredients in this recipe. For the best results wash them well, then taste them before combining: a bitter herb can really throw this off quickly. Taste at the end and adjust again; more lime, oil, or an addition of salt may be needed to balance the sauce.

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Sliced beef tenderloin topped with chimichurri sauce on a blue camp plate and a side of Brussels sprouts.
The chimichurri is sered over the sliced beef with a side of your choice.
A small glass jar of chimichurri sauce with a spoon in it.
A jar of prepared chimichurri sauce can be placed on the table or used to store the sauce until needed.
Sliced beef steak topped with the chimichurri sauce
A tight line of the chimichurri sauce spooned over the meat is a popular presentation style.

Beef with Chimichurri Recipe

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Sliced beef steak topped with the chimichurri sauce
This is all about the sauce! Beef with Chimichurri is a basic cooked steak topped with an amazingly fresh blend of herbs accentuated with a lime juice kick.
Preparation 40 minutes
Cook 45 minutes
Ready in 1 hour 25 minutes
Servings 8 Servings
CourseDinner
DifficultyExperienced
MethodSmoke
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Ingredients

Chimichurri Sauce

  • 1 bunch parsley
  • 1 bunch cilantro
  • 1/4 cup oregano
  • 1/4 cup chopped shallots
  • 3 cloves garlic
  • 2 tablespoons chopped chives
  • 2 tablespoons thyme
  • 1 teaspoon minced fresh red chili
  • 1/2 cup olive oil
  • 1/4 cup lime juice
  • 1/4 cup white vinegar

Beef

  • 4 pounds beef (e.g. tenderloin, ribeye, or similar)
  • sea salt and cracked pepper to taste
  • 2 tablespoons peanut oil

Equipment

  • food processor
  • skillet
  • smoker
  • 1 chunk applewood

Directions

Chimichurri Sauce

  • Add to the food processor the parsley, cilantro, oregano, shallots, garlic, chives, thyme, and chili. Pulse briefly to break down slightly. 
  • Add the olive oil, lime juice, and vinegar. Pulse again until the ingredients are well combined and evenly chopped but not pureed.
  • Remove from the blender and chill until needed. The longer it has the more the flavors combine.

Beef

  • Prepare a smoker for 200 degrees F (93 degrees C). Add a small chunk of applewood to the coals for smoke flavor.
  • Season the beef with salt and pepper.
  • Heat a large skillet over high heat then add the peanut oil. Sear the beef on all sides making sure it is well browned.
  • Add the beef to the smoker and cook until an internal temperature of 135 degrees F (57 degrees C), about 45 minutes, or to your preferred doneness.
  • Remove the tenderloin from the smoker and let rest for 15 minutes.

To Serve

  • Slice the rested beef into thin slices and place on the serving plate. Drizzle with the chimichurri sauce. The remaining chimichurri sauce can be placed on the tables and used if needed.

Nutritional Information

Sodium: 159mgCalcium: 89mgVitamin C: 17mgVitamin A: 821IUSugar: 1gFiber: 1gPotassium: 728mgCholesterol: 161mgCalories: 746kcalTrans Fat: 3gMonounsaturated Fat: 31gPolyunsaturated Fat: 4gSaturated Fat: 20gFat: 63gProtein: 40gCarbohydrates: 4gIron: 6mg

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About Scott Stevens

Scott doesn’t do competitions, doesn’t write books, make YouTube videos, or have any other grand claim to outdoor cooking fame. He simply loves to be outdoors where he cooks and eats great food.

Learn more about Scott Stevens
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