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Chimichurri Steak with Pineapple Salsa

Yield 6 servings


  • 2 1/2 to 3 lbs of tri-tip steaks, or any other favorite cut of beef

Chimichurri Marinade/Sauce:

  • 1 large shallot, peeled
  • 1/2 red bell pepper, stem and seeds removed
  • 1 jalapeño, stem removed with half of the seeds
  • 1 bunch cilantro, stems removed
  • 1 bunch parsley, stems removed
  • 1 bunch (0.75 oz) container oregano, stems removed
  • 4 cloves of garlic, peeled
  • 3/4 cup olive oil
  • 1/2 cup red wine vinegar
  • 3 Tbsp lime juice (about 1 medium lime)
  • salt to taste

Pineapple Salsa:

  • 2 cups fresh pineapple, diced small (about 1 whole pineapple)
  • 1 red bell pepper, diced small
  • 1/2 cup cilantro, chopped
  • 1/4 cup red onion, diced small
  • 1 jalapeño, stem and seeds removed, diced small
  • 2 Tbsp sugar, optional (to help pineapple release its juices and balance the heat)


  1. Place the chimichurri ingredients into a food processor or blender and pulse until combined.
  2. Place steaks and HALF of the chimichurri sauce into a zip-top bag. Marinade meat in the refrigerator overnight or 3 hours minimum. Refrigerate extra chimichurri sauce in an airtight container as well.
  3. Prepare pineapple salsa, by dicing/chopping each ingredient. Combine ingredients into a bowl. Cover and refrigerate until ready to serve. (The salsa is better the 2nd day, so if you have time to marinade the meat overnight, let the salsa merry overnight too.)
  4. Once the steaks have marinated, grill to desired doneness.
  5. Serve steaks with pineapple salsa and extra chimichurri sauce.

Recipe Notes

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