|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||39%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 18g||6%|
|Dietary Fiber 3g||9%|
|*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, freshly squeezed)
- 4 to 5 tablespoons soy sauce
- 3 cloves garlic (peeled, smashed, and finely chopped)
- 1/4 cup parsley (fresh, finely chopped)
- 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 two 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.