This restaurant-quality steak is marinated in an herbed chimichurri sauce, grilled to perfection, and topped with a spicy-sweet pineapple salsa.
I made these chimichurri-steak dinners for Father’s Day and finally got around to sharing the recipe here. With three kids, life gets busy, but this dish was absolutely worth the wait. The beef soaks up a bright, herb-forward chimichurri, is grilled to your preferred doneness, and finished with a fresh pineapple salsa for a balance of spicy, sweet, and acidic flavors. We reserved half of the chimichurri for dipping, which pairs perfectly with the caramelized edges of the grilled steak.
This recipe emphasizes fresh herbs and produce for maximum flavor. I used tri-tip steaks and marinated them overnight for optimal depth, but a minimum of three hours also works well. The result is a steak that tastes like it came from a restaurant while staying approachable to prepare at home.
This dish is ideal for special occasions or any weekend cookout. While it takes some time to prepare—marinating the meat and chopping the salsa ingredients—the steps are straightforward and the payoff is fantastic. The pineapple salsa benefits from sitting a few hours or overnight, so if you can prepare both the steak and salsa ahead, flavors will deepen even more.
Chimichurri Steak with Pineapple Salsa
Ingredients
- 2 ½ to 3 lbs tri-tip steaks, or any favorite cut of beef
Chimichurri Marinade/Sauce:
- 1 large shallot, peeled
- ½ red bell pepper, stem and seeds removed
- 1 jalapeño, stem removed, half 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 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 juices and balance heat)
Instructions
-
Place the chimichurri ingredients into a food processor or blender and pulse until combined into a coarse sauce.
-
Place steaks and half of the chimichurri sauce into a zip-top bag. Marinate in the refrigerator overnight, or at least 3 hours. Refrigerate the remaining chimichurri in an airtight container for serving.
-
Prepare the pineapple salsa by dicing the pineapple, bell pepper, onion, cilantro, and jalapeño. Combine in a bowl, stir in sugar if using, cover, and refrigerate. The salsa mellows and improves after a few hours or overnight.
-
When ready, remove steaks from the marinade and grill over medium-high heat to your desired doneness. Let the meat rest 5–10 minutes before slicing.
-
Serve steaks sliced with pineapple salsa and extra chimichurri on the side.
Notes
Sharing this recipe with a link is encouraged. Copying full recipes or photographs without permission is prohibited; content and images are copyright protected.
Did you make this?
Leave a rating below and consider following the original creator on social platforms for more recipes.
