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Grilled Gaucho Steak with Chimichurri Sauce Recipe

Grilled Gaucho Steak with Chimichurri Sauce

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Average Rating:

Total Reviews: 29

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  • on July 26, 2012

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    I added about a quarter of a red onion because i like that kick, also used curly parsley because that's what i had on hand and it was so delicious i made another batch 2 days later to serve with my tostones (fried plantains

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  • on February 16, 2012

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    Very tasty meal, we scarfed this meal down in no time! Only critique would be to add the red wine vinegar slowly to your taste. The amount called for quickly overwhelmed the chimichurri sauce. I added some cilantro and mint to cut down on the strong vinegar taste.

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  • on May 31, 2011

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    lunitafea_13070246 is 100% right. The recipe isn't even close to those in Argentina. Think I'll stick with the tried and true original.

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  • on August 13, 2010

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    This recipe should be called "Chimichurri A LA MICHAEL", since the original recipe doesnt have many of the ingredients he is using in HIS recipe, or imitation of chimichurri. I grew up eating all my meats with Chimichurri in Buenos Aires, my dear Argentina, and my gaucho ancestors arfe probably turning in their graves... NOBODY in Foodnetwork has used the ORIGINAL recipe, so...
    PLEASE.. DO NOT call it chimichurri if you are changing the ingredients. This sauce it's pretty basic...nothing new here...

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  • on August 01, 2010

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    I make this recipe often from the cookbook. It calls for spanish paprika, not smoked. It comes over perfectly every time and the entire family loves it!

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  • on April 06, 2010

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    This is a delicious chimichurri recipe - with or without the paprika. If possible, prepare it the night before you plan to use it and you'll have a seriously tasty situation on your hands. Make plenty since most of it will probably get piled onto a warm crusty baguette before the steaks even get off the grill! :

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  • on June 24, 2009

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    I tried chimi for the first time with rainbow trout and it was excellent. I wasn't sure I could find a decent recipe until I caught the episode with Michael making the gaucho steaks...tried it for the first time last night and it was phenomenal. The steak was great right off the grill with just the chili water seasoning but the chimi was a great addition.

    Thanks for the recipe Michael...

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  • on June 07, 2009

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    This is an easy meal to make. It has awesome flavor and a nice presentation. Congratulations Michael and keep up the good work.

    BIGB

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  • on April 08, 2009

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    Love this recipe and a very different way to enjoy chimichurri sauce with steak.
    The blue cheese definitely add a great touch!
    I will recommend this to everyone!

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  • on March 31, 2009

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    The "Chili water", pita, and cheese are completely unnecessary. I recommend grilling your steaks at a minimum of 650 degrees F (charcoal or hardwood only, gas won't cut it with nothing more than a light coating of olive oil, and sea salt. Crack pepper onto them after they come off the grill, while they're tented and resting. Then if you're adventurous, maybe substitute some cayenne for a portion of the paprika in the chimichurri. I must stress here though, that this may be the best chimichurri sauce I've ever had. Seriously. I made this for myself and 3 other people, none of whom have appetites even close to mine, and we demolished about 3.5 lbs of steak in 15 minutes, in addition to the mounds of chorizo-manchego risotto we had. Super easy and incredibly delicious! The best part about this meal is that you can save cash on your wine pairings also by getting an affordable Australian Shiraz and it just works so well with the skirt steak. If you want to spend the cash though, you can never go wrong with a really good Cali Zinfandel, such as Joel Gott. Enjoy!

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