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–+ servings
This restaurant-quality steak is marinated in an herbed chimichurri sauce, grilled to perfection, and topped with a spicy-sweet pineapple salsa.

Chimichurri Steak with Pineapple Salsa

Author Amber Brady
Yields 6 servings

Ingredients

  • 2 ½ to 3 lbs of tri-tip steaks, or any other favorite cut of beef

Chimichurri Marinade/Sauce:

  • 1 large shallot, peeled
  • ½ 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
  • 0.75 oz fresh oregano, stems removed
  • 4 cloves garlic, peeled
  • ¾ cup olive oil
  • ½ 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
  • ½ cup cilantro, chopped
  • ¼ cup red onion, diced small
  • 1 jalapeño, stem and seeds removed, diced small
  • 2 Tbsp granulated sugar, optional (to help pineapple release its juices and balance the heat)

Instructions

  • Place the chimichurri ingredients into a food processor or blender and pulse until combined.
  • 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.
  • 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.)
  • Once the steaks have marinated, grill to desired doneness.
  • Serve steaks with pineapple salsa and extra chimichurri sauce.

Notes