Gaucho Style Steak with Chimichurri Sauce

Looking for a steak recipe that impresses and is nearly foolproof? Chef Carol Cotner Thompson’s awesome Gaucho Steak recipe feeds 4 (or two for those who prefer having killer steak sandwiches on Day 2) and comes together easily.

Print this recipe

Ingredients

Gaucho Style Steak with Chimichurri Sauce

1 tsp minced garlic
1 tsp freshly chopped cilantro leaves
2 Tbsps olive oil
2 Tbsps fresh lemon juice
2 Tbsps fresh lime juice
1/2 tsp salt
1 tsp cracked black pepper
1-1/2 lbs. skirt steak, trimmed
For Chimichurri Sauce
2 Tbsps each: freshly chopped cilantro, parsley, basil and oregano leaves
2 Tbsps minced white onion
2 Tbsps minced red bell pepper
2 Tbsps minced garlic
1 tsp salt
1 Tbsp freshly cracked pepper
1/2 tsp ground cumin
2 Tbsps red wine vinegar
1 Tbsp Pasilla peppers, dried
2 Tbsps extra virgin olive oil

Directions

  1. Combine all ingredients, and let steak marinate, refrigerated, for 1 - 3hrs.
  2. For the sauce: Mix all ingredients lightly in food processor until a coarse sauce is formed. Set aside for 2 hours.
  3. Heat grill or pan to high heat, cook skirt steak to medium-rare, let sit for 5 to 10 minutes, then cut on bias in 1/4 inch pieces, and top with chimichurri sauce.