Grilled Gaucho Steak with 4-Herb Chimichurri Recipe

Grilled Gaucho Steak with 4-Herb Chimichurri Recipe

How To Make Grilled Gaucho Steak with 4-Herb Chimichurri

Add a Mexican flair to your grill nights with this gaucho steak recipe that is served with an herby and flavorful homemade chimichurri sauce.

Preparation: 2 hours
Cooking: 10 minutes
Refrigerate Time: 3 hours
Total: 5 hours 10 minutes



For Steak:

  • 1tspgarlic,minced
  • 1tspcilantro leaves,freshly chopped
  • 2tbspolive oil
  • 3tbsptequila
  • 1tbsplemon juice,freshly squeezed
  • 1tbsplime juice,freshly squeezed
  • ½tspsalt
  • 1tspfreshly black pepper,cracked
  • lbsskirt steak

For 4-Herb Chimichurri:

  • 2tbspcilantro leaves,freshly chopped
  • 2tbspparsley leaves,freshly chopped
  • 1tbspbasil leaves,freshly chopped
  • 1tbsporegano leaves,freshly chopped
  • 2tbspwhite onion,minced
  • 2tbspred bell pepper,diced
  • 2tbspgarlic,minced
  • 1tspsalt
  • 1tbspblack pepper,freshly cracked
  • ½tspground cumin
  • 2tbspred wine vinegar
  • 1tbsppasilla peppers,dried
  • 2tbspextra-virgin olive oil


  1. Combine all steak ingredients, and let steak marinate, refrigerated, for 1 to 3 hours.

  2. Mix all chimichuri 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 and top with chimichurri sauce.


  • Calories: 505.45kcal
  • Fat: 35.76g
  • Saturated Fat: 10.49g
  • Trans Fat: 1.17g
  • Monounsaturated Fat: 20.14g
  • Polyunsaturated Fat: 2.50g
  • Carbohydrates: 6.25g
  • Fiber: 1.84g
  • Sugar: 0.69g
  • Protein: 35.24g
  • Cholesterol: 110.56mg
  • Sodium: 539.90mg
  • Calcium: 53.41mg
  • Potassium: 581.89mg
  • Iron: 4.14mg
  • Vitamin A: 58.65µg
  • Vitamin C: 13.47mg
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