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Grilled Gaucho Steak with Chimichurri Sauce Recipe

Grilled Gaucho Steak with Chimichurri Sauce

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (29)

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Average Rating:

Total Reviews: 29

Showing 11-20 of 29

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  • on January 29, 2009

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    I used smoked spanish paprika for the sauce and I felt it was way too strong. It was too smokey and pungent for my taste and it altered the sauce color to a brownish green. I felt there were way too many ingredients for what should have been a simple parsley and garlic sauce to compliment red meat. I do admit the bay leaves were very fragrant and added some dimension to the sauce. I think the oregano and paprika are too robust combined. Aside from that, it's a great meal!

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  • on September 26, 2008

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    The second batch of the chimi was better than the original. I used a lot less salt and 1/3 cup of red wine vinegar and it turned out great. The original version was overly salty and bitter.

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  • on January 01, 2008

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    I made this recipe for a dinner party with a bunch of friends and everyone was blown away. I ended up giving the recipe to everyone that was over. Don't change a thing to the original recipe and you won't be disappointed!!

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  • on December 31, 2007

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    My sauce was a little thin, but I could've added a bit more parsley.

    The steaks were delicious, and my husband asks for this dinner alllllll the time!

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  • on May 08, 2007

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    This recipe is excellent. The Chimichurri sauce is a wonderful surprise.

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  • on July 11, 2006

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    Terrific recipe and requested all the time. I have made this using boneless chicken breast - also very good. Chimichurri Sauce holds very well in the refrigerator for a make ahead weekend party.

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  • on June 15, 2006

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    The sauce made with parsley and tons of garlic was awesome,a bit strong by itself but yummy with the skirt steak.

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  • on May 30, 2006

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    I had some pork chops that I needed to use, so I used them instead of the skirt steak. Also, I didn't have smoky paprika, so I used chipotle powder. And no blue cheese... so I used Feta. Still amazing ~ my family absolutely loved it, and are now fighting over who gets to eat the leftovers for lunch.

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  • on April 10, 2006

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    I made this for a crowd of 20. I only served the meat with the sauce because the pita seemed too fidally for that many people. Everyone loved it.

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  • on January 23, 2006

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    The recipe was quick and easy. The Chimichurri sauce was excellent. I will definitely make this again.

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