|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 43g||56%|
|Saturated Fat 11g||55%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||3%|
|Total Sugars 1g|
|Vitamin C 21mg||107%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The fresh, piquant combo of lemon and parsley calls chimichurri—a multipurpose Argentinian condiment/marinade/sauce—to mind. The addition of soy sauce gives the steaks an umami boost, too. The flavor mix means these steaks play well with a wide variety of international cuisines, including South American, Asian, and the Mediterranean.
Need help on the grilling front? Check out Barbecues & Grilling Expert Derrick Riches' helpful step-by-step instructions for achieving steak perfection.
1/2 cup olive oil
1 large lemon, juiced
4 to 5 tablespoons soy sauce
3 cloves garlic, peeled, smashed, and finely chopped
1/4 cup finely chopped fresh parsley
3 to 4 rib-eye steaks, or another favorite cut
Gather the ingredients.
Place the steaks in a deep dish large enough to hold them in a single layer. Or place them in a large zipper-lock plastic bag.
In a small bowl or liquid measuring cup, whisk together the olive oil, lemon juice, soy sauce, garlic, and parsley.
Pour over the steak.
Marinate steak, covered or sealed, in the refrigerator for at least 2 hours or overnight.
Preheat the grill.
When grill is very hot, barbecue the steaks to the desired degree of doneness.
Serve immediately. Enjoy!
Steak isn't the only thing that tastes good with this marinade. Try it on poultry, fish, veggies, or even tofu.