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Steak Gaucho-Style with Argentinian Chimichurri Sauce Recipe

Steak Gaucho-Style with Argentinian Chimichurri Sauce

Recipe courtesy Bob Blumer

Show: The Surreal Gourmet

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (38)

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Average Rating:

Total Reviews: 38

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  • on January 20, 2013

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    Great chimichurri! We poured it over my hubby's famous garlic rub flank steak. I also added an extra cup of cilantro and some extra lemon juice because I can't EVER get enough cilantro. Got requests to make this again the very next week!

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  • on October 25, 2012

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    This recipe is really good alone as a dipping sauce for the steak but also makes a great marinade for the skirt steak. At least 6 hours but sometimes I'll do it overnight. I'm not a huge fan of parsley so used Cilantro as well. It seemed to cut down on that grassy bitter taste that bothers me about parsley.

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  • on May 28, 2012

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    Absolutely delicious! We liked it so much we did it again the next night with skirt steak.

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  • on January 09, 2012

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    Utilized Beef Loin Flap Meat (unmarinated grilled over hard-wood charcoal. Sprinkled medium grained sea-salt on top of steak and again after turning. Rested, cut and accompanied steak by the best tasting most original Argentinian Chimichurri sauce outside of the country. Salad & olive oil basted steak fries made the dinner complete. NO left-overs!

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  • on April 17, 2011

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    Loved it and the Argentine in-laws enjoyed it as well. This is a clean, fresh taste that could be used on any number of things and not just steaks.
    Loved it,,,, this is a keep recipe!

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  • on December 10, 2010

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    This recipe is so easy! Great success!

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  • on July 30, 2010

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    Ok, first I wil answer a few questions that I read in some postings.

    2 sauces, and why: The "hot sauce" or water/salt/pepper solution is only used to brush of the steaks while they are being cooked if you want "extra heat" in the flavor of your steak. If you don't, then don't make this sauce and simply use the chimi sauce to marinade, brush while cooking, and serve with the steak.

    However, if you do want the extra heat then all you do is brush this solution over the steak while cooking it, but don't brush the chimi sauce on as well. Just siimply serve it with you steak after it has been cooked. using both sauces will muddle the flavors and make the steak too moist, and it wont grill/cook as well.

    -Lars

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  • on June 20, 2010

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    Had my foodies over for dinner and this was the hit of the meal....easy and flavorful...out of the park!

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  • on May 15, 2010

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    I use this sauce on grilled steaks and love it, it's a favorite in our house and as long as you have the basics for the sauce (oil/vinegar/lemon juice and parsley, you can customize the sauce as you like and it'll still be great. Can't used dried parsley flakes though, I tried and it wasn't a success.

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  • on April 15, 2010

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    Made this last night and put it on bonless skinless chicken breasts and grilled it. It was absolutly fantastic!

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