Gaucho steak with chimichurri sauce

Total Time
17 min
5 min
12 min
A perfectly grilled steak gets added flavor from a simple chimichurri sauce. The sauce contains arsley, cilantro, garlic, water, vinegar, oil, crushed red pepper, and salt that's chopped in a food processor. We used 1/4 teaspoon of crushed red pepper flakes which give the sauce a slight kick. If you prefer to turn up the heat, you can add a little more pepper flakes. Chimichurri makes a great companion to all cuts of beef. London broil is the term for any thick, lean boneless steak, good for broiling or grilling.Top sirloin steak is also a good choice.


Fresh parsley

1 cup(s), flat-leaf variety


1 cup(s)


1 clove(s)


2 Tbsp

Red wine vinegar

1 Tbsp

Olive oil

1 Tbsp

Crushed red pepper flakes

¼ tsp

Table salt

½ tsp

Uncooked beef round

16 oz, top steak, trimmed (1 pound)


  1. Spray the grill rack with nonstick spray; preheat the grill to medium-high or prepare a medium-high fire.
  2. Meanwhile, to make the chimichurri sauce, combine the parsley, cilantro, garlic, water, vinegar, oil, crushed red pepper, and 1⁄4 teaspoon of the salt in a food processor; process until chopped. Set aside.
  3. Sprinkle the steak with the remaining 1⁄4 teaspoon salt and place the steak on the grill rack. Grill, covered, until an instant-read thermometer inserted in the center of the steak registers 145°F for medium, about 6 minutes on each side. Transfer the steak to a cutting board and let stand about 10 minutes. Thinly slice the steak across the grain; arrange on a platter. Serve with the sauce. Yields about 3 slices steak and 1 1⁄2 tablespoons sauce per serving.