Gaucho-Grilled Steak with Chimichurri Sauce

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The original we do in Brazil is only kosher salt, no olive oil at all. The best option is prime rib, kosher salt and take to a charcoal grill. In Brazilian "chimichurri" we use regular bell pepers . onions and sometimes tomatoes without seeds. Everything well chopped and seasoned with salt, black peper, olive oils and some vinegar . We call vinagrette.

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We cook a lot, and love to try new recipes. This is one of my favorite recipes ever. I made this last night for a dinner party. I've tried Emeril's version as well - which is delicious too, but takes a little more time. I juiced the limes really vigorously, and made the mix too sour. I poured the mix through a sieve, and then added the vinegar and oil back in. Thankfully I salvaged the mix, and it was fabulously delicious. My guests couldn't stop talking about how much they loved the sauce. Even the kids (5 boys, 9-12 loved it and asked for more. I used only one jalapeno, as my guests don't love spicy food.

I drizzed the sauce over diced oven roasted potatoes and scallions, the steak and some grilled shrimp. Yum - yum - yum! Our guests asked for the recipe.

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As happens with many home cooks, I was missing some of the called for ingredients. I didn't have flank steak, so I used a nice 2 inch thick rib eye.
I thought I had parsely, but found it was cilantro. So I only used a nice handful of the cilantro in place of the parsely. All else was as listed.

It was so good that I made the sauce again the same way and used it to marinated chicken. I refrigerated the marinated chicken for an hour and grilled it on the gas grill. A new sensation, but just as fabulous with poultry. Thanks Tyler, you are the man!

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The ratio of vinegar to olive oil was off. There was far too much vinegar. I've never made a proper chimichurri before either, but shouldnt fresh lime make an appearance?

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I substituted 2 chipotles in adobo sauce because it was all I had on hand in the freezer. I would recommend making this a day ahead of time, placing over night in the fridge and serve at room temp the next day for nice melded flavors. Gosh, I will serve this with fish, chicken, pork, etc. Just great!

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I made the chimichurri sauce for the grilled steaks we had as part of a wine tasting dinner. Everyone loved the chimichurri!

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I made this last night, and it was incredible! My favorite cuisine is Brazilian food--or at least the Americanized version of it. There is a little Brazilian cafe near my home, and I eat there often. They have a similar style dish on the menu called "Brazilissimo," which includes a gaucho grilled steak, black beans and rice, pico de gallo, and shredded collard greens salad. I know some of the native South Americans rated this recipe low because of the use of jalapeno peppers, but the restaurant I eat at also uses them. Maybe the use of jalapenos is regional?? Regardless, this is the most delicious steak dish I've ever eaten! I highly recommend it to anyone who wants a Brazilian-inspired meal. The flavors are fantastic!

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I'm a "gaucha" from Brazil and this recipe is not anything we really eat over there. I made your recipe and no one of my brazilian friends and family enjoyed.
Keep on trying!

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was a huge hit...
can put the chimichurri sauce on more than just steak too.

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I added an extra jalapeno and we used Sirloin Steak. But everything else was exactly as the recipe is stated. This is a awesome meal and a very easy and fairly quick meal which appeals to my wife and I as we both work a decent amount of hours. Match this together with your favorite side (we prefer garlic mashers and a vegetable and this turns into a great meal. Also you can double or triple the chimichurri sauce recipe and have it ready to use for future use.