Steak and Halibut Chimichurri

"Good looking surf and turf recipe from Family Circle. You will need at least 30 minutes for marinating."
photo by Catnip46 photo by Catnip46
photo by Catnip46
photo by Outta Here photo by Outta Here
Ready In:




  • To make chimichurri sauce mix oil, lime juice, garlic, onion, cilantro, oregano, salt, cayenne and black pepper (can be made up to 3 days ahead and refrigerated, covered).
  • In plastic food-storage bag, combine 1/3 cup chimichurri sauce and steaks; seal.
  • Cut halibut fillet into 4 serving pieces. In a second plastic food-storage bag, combine 1/3 cup chimichurri sauce and halibut; seal.
  • Reserve remaining 1/3 cup sauce.
  • Marinate steak and halibut in refrigerator 30 minutes.
  • Prepare outdoor grill with hot coals arranged for direct grilling, or heat gas grill for direct grilling. Remove steak and halibut from marinade; discard marinade.
  • Grill steak and halibut 10 minutes, covered, turning steak after 5 minutes for medium-rare, and halibut flakes when prodded with a fork. Serve steak and fish with reserved chimichurri sauce.

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  1. This was good. We had a blizzard today so had to make this on the stove. Wished I would have made it on the George Foreman though, I think the tenderloin would have been more tender. I marinated for about 7 hours. Made for Best of Cookbook 2011.
  2. I rated this 5 starts for being a very tasty, very easy and very low risk way to prepare an expensive cut of fish. I've never made halibut filets before, and after searching though a number of recipes decided on this one. What a great choice. Even the thirteen year old who doesn't eat fish loved it! Changed nothing in the recipe.<br/><br/>As a side, we had one filet left, so I tried the Mexican Ceviche recipe with it, and that was a hit, as well!<br/><br/>Thanks, kim
  3. This was really good. We had 2 small halibut fillets and 2 small saratoga ribeyes. We marinaded for a just over an hour and the flavor was absolutely delicious.
  4. Excellent! I found fresh halibut filets that were quite thick, so we just split a steak, which was just enough for us (I cut the recipe down to serve two). Great flavors and I grilled outdoors, even though it was cold and wet. Very easy recipe to make. I made the marinade ahead of time, as suggested. Will be making this again. Made for ZWT 7.


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