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BC Kale Chimichurri Sauce for Grilled Steaks

6 servings


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Nutritional Facts Per Serving

42.4 g
3.9 g
0.8 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 445
  • Fat 27.6 g 42 %
    • Saturated   9 g
    • + Trans 0.7 g 10 %
  • Cholesterol 99 mg
  • Sodium   279 mg 12 %
  • Carbohydrate 3.9 g 1 %
    • Fibre   0.8 g 3 %
    • Sugars   1.1 g
  • Protein 42.4 g
    • Vitamin A 23 %
    • Vitamin C 48 %
    • Calcium 5 %
    • Iron 30 %


  1. Make chimichurri by placing its ingredients in a food processor and pulsing until well-combined and sauce-like. Add a few more torn kale leaves if the sauce is not green enough. If the sauce is too thick, add a little more oil. Transfer chimichurri to a serving bowl, cover and refrigerate until needed.
  2. Heat your barbecue or indoor grill to medium-high. Brush steaks lightly with olive oil and season with salt and pepper. Grill steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium-rare to medium. Plate steaks and let diners generously top them with the chimichurri.

Note: Any leftover chimichurri can be kept in tight-sealing jar in the refrigerator for a few days. Beyond steaks, you can also use it as a tasty sandwich spread, serve it on eggs, fish and chicken, toss it into pasta, or spoon it on grilled vegetables.

Recipe options: Instead of strip loin steak, use any other tender steak (top sirloin, tenderloin or rib eye).

Serving Suggestions

Serve the steak with a couple of side dishes. Check out the recipes on our website for inspiration. We recommend Carrot and Feta Salad with Mint, and Potato and Mixed Pea Salad to go with a steak.

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