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Gaucho Steak with 4-Herb Chimichurri Recipe

Gaucho Steak with 4-Herb Chimichurri

Recipe courtesy Guy Fieri, 2008

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (16)

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Average Rating:

Total Reviews: 16

Showing 11-16 of 16

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  • on November 04, 2008

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    Dena Downer, just don't use as much garlic or use a substitute. I would'nt NOT make this anymore. It was delicious. This recipe helped me finally execute a good Chimichurri. Guy is the man

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  • on August 06, 2008

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    Hi,
    I made this sauce for a BBQ for 50 people at Donner Lake. The caterer I hired tried it and then tried to offer me a job!

    FYI: I tweeked it a little I roasted the onion, poblano, and bell peppper.

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  • on July 06, 2008

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    I made this for a group of friends and served it "tapas-style". My friends were blown away by the flavor of the sauce and tenderness of the meat. I'm now considered the "cook" of the group :

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  • on June 21, 2008

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    I made this with chicken instead of beef and served it with grilled veggies for fajitas. It was fantastic!

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  • on June 15, 2008

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    Excellent dish, very tasty. Can be grilled inside, my dish did not get as smokey as Guy's when he made it.

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  • on June 10, 2008

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    This is the first time I have tried to cook skirt steak and it ended up being very chewy. I don't know if it was the recipe or user error (or both. Flavors were OK, way too much garlic for me in the chimichurri sauce, and I love garlic!! Won't make this again, I'm not giving up on skirt steak though!

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