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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.

    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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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Cabernet Sauvignon and MALBEC are the best wines to pair with Gaucho steak with chimichurri.


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