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Gaucho steak with chimichurri

Chimichurri is a popular sauce used with grilled meats in many Latin American countries. The word 'gaucho' can be described as a loose equivalent to the North American 'cowboy'.


  • 1 tbsp light olive oil

  • 4 x 150g fillet steaks

  • 3 garlic cloves, roughly chopped

  • 1 green finger chilli, de-seeded & finely chopped

  • 3 tbsp white wine vinegar

  • 1 handful picked flat-leaf parsley

  • 2 tbsp fresh mint leaves

  • 1 tbsp lime juice

  • 1 tsp white pepper

  • 8 tbsp extra virgin olive oil

  • 1 small red onion, very finely chopped

  • 2 tsp white wine vinegar

  • 1 tbsp fresh chives, very finely chopped

  • 2 beef tomatoes

  • Maldon sea salt an freshly ground black pepper


  • 1.

    Heat a griddle pan to smoking hot. Drizzle the light olive oil over the meat and season well. Add to the pan and cook for two minutes each side then allow to rest for one minute.

  • 2.

    Meanwhile blend the garlic, chilli, vinegar, parsley, mint, lime juice, pepper and six tablespoons of the extra virgin olive oil until you have a smooth sauce.

  • 3.

    Put the onion into a bowl and whisk in the vinegar, remaining extra virgin olive oil, chives and plenty of seasoning.

  • 4.

    Cut the tomato into thin slices and place on the centre of each serving plate, top with a few spoonfuls of red onion dressing. Place a steak on top and finish with a spoonful of the chimichurri sauce.

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