Chili-Lime Steak with Avocado Chimichurri


Main Dish
Chili-Lime Steak with Avocado Chimichurri

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    Trust us when we say this avocado chimichurri is our go-to steak topping! It has savory flavors and a kick thanks to the jalapeño, plus everyone's favorite superfood—the avocado. 

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    Servings and Ingredients

    Serves 4
    Creamy Mashed Potatoes
    2 lbs. Yukon gold potatoes, peeled and cut
    ¼ c. Hy-Vee unsalted butter
    1 c. Hy-Vee whole milk
    ½ (8-oz.) container mascarpone cheese
    2 tbsp. Italian parsley , chopped
    Hy-Vee salt, to taste
    Hy-Vee black pepper, to taste
    Chili-Lime Steak
    1 (1-3/4-to-2-lbs.) Hy-Vee Choice Reserve beef porterhouse steak, or T-bone steak, 1 to 1¼-inch thick
    1 ½ tbsp. plus ¼ c. Gustare Vita olive oil, divided
    2 tbsp. purchased chili-lime seasoning rub
    Avocado Chimichurri
    1 c. cilantro, lightly packed
    ¾ c. Italian parsley, lightly packed
    2 tbsp. fresh lime juice
    1 Jalapeño pepper, seeded and chopped
    4 clove(s) garlic, minced
    ½ tsp. kosher salt
    ¼ tsp. Hy-Vee crushed red pepper
    1 small avocado, seeded, peeled, and diced

    Things To Grab

    • Paper towels
    • Food processor
    • Medium bowl


    1. For Creamy Mashed Potatoes: Cook 2lb. peeled and cut Yukon gold potatoes in boiling salted water for 8 to 10 minutes or until fork-tender; drain. Return to pot. Brown ¼ cup Hy-Vee unsalted butter in small saucepan; stir in 1 cup Hy-Vee whole milk. Heat until warm. Add mixture to potatoes; mash. Fold in ½ (8-oz.) container mascarpone cheese and 2 tablespoons chopped Italian parsley. Season to taste with Hy-Vee salt and black pepper. Makes 4½ cups. Cover, and keep warm.

    2. For Chili-Lime Steak: Pat steak dry with paper towels. Rub both sides of steak with 1½ tablespoon oil; sprinkle and rub with chili-lime seasoning. Let steak stand at room temperature for 20 minutes. Preheat a charcoal or gas grill for direct cooking over medium heat.

    3. For chimichurri, place cilantro, parsley, remaining ¼ cup olive oil, lime juice, jalapeño, garlic, salt, and crushed red pepper in a food processor. Cover and process until minced. Transfer to a medium bowl; stir in avocado. Cover and refrigerate until serving.

    4. Grill steak for 10 to 14 minutes for medium-rare doneness (130 degrees), turning halfway through. Transfer steak to a clean cutting board. Loosely cover with foil; let rest 5 minutes. 

    5. To serve, cut steak from bone; slice meat across the grain. Serve with chimichurri and Creamy Mashed Potatoes.

    Nutrition facts


    1050 Calories per serving

    Amounts Per Serving

    • Total Fat: 76g
    • Cholesterol: 165mg
    • Sodium: 1040mg
    • Total Carbohydrates: 50g
    • Protein: 41g

    Daily Values

    Iron 40%
    Calcium 15%
    Vitamin D 6%
    Potassium 40%

    Recipe Source:

    Hy-Vee Seasons Magazine May 2021