If you're hungry like a gaucho, this extra-hearty meal is just for you! Chef Maribel prepares a juicy grilled rib-eye steak paired with a flavorful grilled sausage and classic Argentinian-style chimichurri. Completing the plate are crispy Yukon Gold potatoes and roasted bell peppers marinated in olive oil and garlic. Don’t forget to shake the chimichurri well and drizzle it over the steak for a burst of herby flavor!
Nutritional facts
Protein
48g
Carbs
30g
Calories
960kcal
Fat
72g
Ingredients
Yukon Potatoes, Pork, Sausage, Italian, Hot, Beef Rib Eye, Extra Virgin Olive Oil, Canned Roasted Red Peppers, Rosemary, Red Wine Vinegar, Black Pepper, Garlic, Oregano, Kosher Salt, Grapeseed Oil, Thyme, Crushed Red Pepper, Italian Parsley, Italian Herb Seasoning
Reviews
4.5
Based on 425 reviews
Stuart · 06/08/26
Carol · 06/07/26
David · 06/07/26
Italian sausage is not gaucho
Leon · 06/03/26
NOT chorizo, Italian link! And ribeye was a little tough, overdone, and didn't have much flavor. The sauce seemed like just extra virgin olive oil with green herbs thrown in. Can't believe premium.
Mike · 06/01/26
I was not expecting an Italian sausage on a dish called "Gaucho". Other than that, the steak and the potatoes were very good.
Leon · 05/27/26
Lisa · 05/15/26
Diana · 05/14/26
Sherry · 05/13/26
DEBRA · 05/10/26
Meat and potatoes dream!
Jerone · 05/10/26
Coral · 05/09/26
Julie · 05/08/26
WOW just fabulous! Should make more stuff with Chorizo in it.
Stuart · 05/06/26
Karen · 05/06/26
Jason · 05/05/26
Steak was tough and stringy
George · 05/05/26
Weird combination of ingredients. Steak was fatty.
Chef Maribel Rivero works as a personal chef and cooking instructor in Austin and specializes in foods from South America and North America. She is motivated by stories behind the cooking and expresses those stories into the flavors of her dishes. In 2017, Rivero opened Yuyo Peruano with her brother as a celebration of her culinary immersion throughout South America, during which she connected with the people and culinary communities of Bolivia, Peru, Argentina, and Uruguay. She was recognized by the James Beard Foundation with a Best Chef nomination in 2019.
