Grilled Chimichurri Steak with pan grilled mushrooms and asparagus

Leilani Waller


My own adaptation of chimichurri sauce. Serve with baked or grilled potato.

Blue Ribbon Recipe

This chimichurri sauce gives the steak a wonderful flavor. And I really loved the way the mushrooms and asparagus were cooked on the grill. This may be my new favorite way of roasting veggies!

Make sure to watch the steak closely when it is on the grill. The marinate ignites very easily. The Test Kitchen


★★★★★ 2 votes

15 Min
25 Min


Add to Grocery List

  • 1 1/2 lb
    favorite grilling steak, I used steak tips
  • 1 c
    fresh parsley
  • 3/4 c
    olive oil
  • 1/4 c
    balsamic vinegar
  • 4 clove
  • 1 tsp
    onion powder
  • 1 tsp
  • 1 tsp
  • ·
    salt and pepper to taste
  • 1 pkg
    sliced portabella mushrooms
  • 1 bunch
    fresh asparagus

How to Make Grilled Chimichurri Steak with pan grilled mushrooms and asparagus


  1. In food processor, add parsley, 1/2 cup of the olive oil balsamic, garlic, onion powder, marjoram, thyme, and salt and pepper. Grind and blend well. Reserve small amount in dish for drizzling on steaks at table.
  2. In a dish or Ziploc bags, place steaks and rest of chimichurri sauce to marinade for at least 20 min on counter top.
  3. Trim asparagus and place in a small tin cake pan drizzle with olive oil salt and pepper to taste. Do the same in a separate pan with mushrooms.
  4. Preheat grill medium heat and place asparagus and mushroom tins on one side grill steaks to your liking on the other side of grill. I like mine medium. While letting steaks rest for 10 min., continue to cook asparagus and mushrooms. (They will take approx 20 to 25 min total.) Turn in pan midway cooking.

Printable Recipe Card

About Grilled Chimichurri Steak with pan grilled mushrooms and asparagus

Course/Dish: Beef, Steaks and Chops
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy

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