Argentinian-Style Grilled Steak and Carrots Argentinian-Style Grilled Steak and Carrots

Argentinian-Style Grilled Steak and Carrots IMAGE Image by: Argentinian-Style Grilled Steak and Carrots IMAGE Author: Canadian Living

This steak is topped with a flavourful herb mixture, inspired by Argentinian chimichurri, that is also a nice accompaniment to grilled chicken or fish. If you don't have flank steak, substitute your favourite grilling steak. Cover and refrigerate any leftover chimichurri for up to three days. 

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: August 2012


Chimichurri Sauce:


In large shallow dish, toss together carrots, 2 tsp of the oil and half each of the salt and pepper; set aside.

Combine cumin and remaining oil, salt and pepper; brush over both sides of steak. Place steak and carrots on greased grill over medium-high heat; close lid and grill, turning once,
until steak is medium-rare, about 12 minutes, and carrots are tender, about 16 minutes. Transfer steak to cutting board; tent with foil. Let stand for 5 minutes before thinly slicing across the grain.

Chimichurri Sauce: Meanwhile, in food processor, pulse together parsley, green onions, garlic, vinegar, salt, pepper and hot pepper flakes. With motor running, slowly drizzle in oil and 2 tbsp water. Serve with steak and carrots.

Nutritional facts Per serving: about

  • Fibre 3 g
  • Sodium 248 mg
  • Sugars 4 g
  • Protein 25 g
  • Calories 323.0
  • Total fat 20 g
  • Potassium 534 mg
  • Cholesterol 48 mg
  • Saturated fat 5 g
  • Total carbohydrate 9 g


  • Iron 25.0
  • Folate 18.0
  • Calcium 5.0
  • Vitamin A 170.0
  • Vitamin C 33.0
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Lunch & Dinner

Argentinian-Style Grilled Steak and Carrots