Gaucho-Grilled Steak with Chimichurri Sauce

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I was shocked their were reviews posting less than 5 stars. After reading them I've found that the Brazilians and Argentinians find too many or lacking ingredients traditional to "their" liking. I've traveled the world eating pizza in Italy, Chinese food in China, I have not been to Argentina but have had natives from their prepare this dish. Many of the foods brought to the USA have been changed and NY pizza is better than in Italy, Chinese food in a "high end" rated restaurant here beats any in mainland China, and this Tyler Florence recipe made with fresh ingredients is the BOMB. I'll serve this to anybody but South Americans.

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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.