Gaucho Steak with Argentinian Chimichurri Sauce

Gaucho Steak with Argentinian Chimichurri Sauce

Rating: 51


  • 1 c lightly packed chopped flat leaf Italian parsley
  • 3 to 5 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1/2 tsp chili pepper flakes
  • 2 tbsp fresh oregano or (2 tsp dried)
  • 2 tbsp minced green onion
  • 3/4 c vegetable or olive oil
  • 3 tbsp sherry wine vinegar, or red wine vinegar
  • 3 tbsp lemon juice
  • 1 Tbsp cayenne pepper
  • 3 tbsp coarse salt
  • 1 c hot water
  • 2-1/2 lb Rib-eye, Striploin, or Top Sirloin Steak


  • Place all Chimichurri Sauce ingredients in a blender or food processor and blend until well chopped, but not pureed. Reserve.
  • Dissolve cayenne pepper and salt in water. Transfer to a squeeze container.
  • Place the steak directly over a hot grill, baste with the Chimichurri Grilling sauce, and grill until desired doneness. Remove, let rest, then slice into long strips and serve on French bread slices with Chimichurri Sauce.
  • Serves 4