site stats

Steak and Halibut Chimichurri


  • 1⁄2cup olive oil
  • 1⁄3cup fresh lime juice
  • 4garlic cloves, minced
  • 1⁄2small onion, chopped (1/4 cup)
  • 1⁄4cup fresh cilantro, chopped
  • 1⁄2teaspoon dried oregano
  • 1⁄2teaspoon salt
  • 1⁄4teaspoon cayenne pepper
  • 1⁄4teaspoon black pepper
  • 4strips steaks (each about 1/2 inch thick, 1-1/2 pounds total)
  • 1lb halibut fillet, with skin


  • 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.


  • Queen Dana

    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.

  • Outta Here

    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.

  • Catnip46

    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.

  • Wyze Sky

    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.

    As a side, we had one filet left, so I tried the Mexican Ceviche recipe with it, and that was a hit, as well!

    Thanks, kim