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Chimichurri Steak with Pineapple Salsa

Servings 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)


  • 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.


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