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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

Showing 11-20 of 38

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  • on January 15, 2010

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    Try it with 1/4 inch provolone cheese disc 'quickly" grilled on the "parilla" (grill. Cut in pieces to fit slice of baguette bread then spoon small amount of the chimichurri onto the warmed/grilled provolone. Don't get to full, the steak is almost ready...Buen appetito...

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  • on September 25, 2009

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    I just came across this recipe and would love to try it but...the directions are confusing. What do you do with the watered down pepper sauce? Don't get it!

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  • on February 17, 2009

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    I rated this "excellent" because I'm sure it is... But I have to say that I do not understand the recipe. It appears that there are two "sauces", one with several ingredients(Chimichurri, and one with just salt water and red pepper? And you put the first one on when you start grilling... then what do you do with the second "salt water-pepper" sauce?

    Can someone clarify this for me? Is there a place on here where I can view the video?

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  • on October 18, 2008

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    Simply the best!!

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  • on September 28, 2008

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    This tastes exaclty like the chimichurri from my favorite argentinian restaurant in New York City. You saved me an expensive dinner and a long wait for a table!

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  • on September 24, 2008

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    The best! This is the real deal!!

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  • on August 03, 2007

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    I use cilantro for this recipe.
    The flavor is simply WOW. I use the sauce on all kind of other recipes. One of the best sauces I have ever made. Simply DELICIOUS!

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  • on July 06, 2007

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    Just like in Buenos Aires! Make sure you have a good bottle of Malbec on hand, Los Alamos or Bodegas Norton works well!

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  • on May 20, 2007

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    The Chimichurri is to die for. This is definitely a grilling staple now. I threw it on some pork chops a few hours ahead of time & passed extra sauce at the table for my guests. It was a HUGE hit.

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  • on February 05, 2007

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    My Columbian friend loved it. I didn't even have to tell her what it was. She asked me for the recipe.

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