Chicken Steak with Chimichurri and Mango Salsa

Nutrition · per serving

Steps

1. 1

   Pat the chicken breast fillets dry with paper towels, season both sides with salt and pepper. Let rest for about 5 minutes at room temperature.

   2 pieces (approx. 360 g) skinless chicken breast fillets1 tsp salt½ tsp freshly ground black pepper
2. 2

   For the chimichurri, combine parsley, cilantro, garlic, oregano, and chili flakes/chili in a bowl and briefly mix with vinegar and lime juice.

   20 g (one large bunch, just leaves and tender stems) flat-leaf parsley, roughly chopped10 g fresh cilantro, roughly chopped2 cloves garlic cloves, finely chopped1 tsp dried oregano¼ tsp or 1 small red chili, seeded and finely chopped red chili flakes or finely chopped red chili1 tbsp white wine vinegar or apple cider vinegarapprox. 15 ml juice of one lime
3. 3

   Slowly stir in olive oil and season with salt and pepper; set aside to allow the flavors to meld.

   3 tbsp olive oil½ tsp salt¼ tsp black pepper
4. 4

   For the mango salsa, combine mango, red onion, red chili, and cilantro in a bowl. Add lime juice, olive oil, and salt, season with pepper, and gently mix.

   1 medium (approx. 250 g flesh) ripe mango, peeled and diced¼ small (approx. 40 g) red onion, very finely diced½ small (or ¼ tsp chili flakes) red chili, seeded and finely chopped1 tbsp (approx. 5 g) fresh cilantro, finely choppedapprox. 15 ml juice of one lime1 tsp olive oil¼ tsp saltto taste black pepper
5. 5

   Preheat a large skillet over medium-high to high heat. Add olive oil to the pan and let it heat until it shimmers slightly.

   1 tbsp olive oil
6. 6

   Place the chicken breast fillets in the hot pan and cook without moving for 3–4 minutes, until the underside is golden brown. Then flip and cook for another 3–4 minutes, until the internal temperature reaches 74 °C or the juices run clear.

   2 pieces (approx. 360 g) skinless chicken breast fillets
7. 7

   Reduce heat to medium and continue cooking the fillets for an additional 1–2 minutes per side if needed, to ensure they are juicy throughout. Remove and let rest for 3 minutes.

   2 pieces (approx. 360 g) skinless chicken breast fillets
8. 8

   Slice the chicken steaks or serve whole, spoon chimichurri over or beside them, and add the mango salsa (the salsa) on the side. Serve with additional lime wedges if desired.

   2 pieces (approx. 360 g) skinless chicken breast fillets

Origin & History

Chimichurri is a classic Argentine herb sauce traditionally served with grilled meats. The combination with sweet mango is a modern, tropical-inspired variation that adds freshness and acidity to the rich meat texture.