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
28g
Calories
960kcal
Fat
72g
Ingredients
Italian Herb Seasoning, Italian Parsley, Crushed Red Pepper, Thyme, Grapeseed Oil, Kosher Salt, Oregano, Garlic, Black Pepper, Red Wine Vinegar, Rosemary, Canned Roasted Red Peppers, Extra Virgin Olive Oil, Beef Rib Eye, Pork, Sausage, Italian, Hot, Yukon Potatoes
Reviews
4.3
Based on 478 reviews
Tasty tender steak. Loved the sausage.
Martha · 11/04/26
So flavorful and tender. Top notch meal.
James · 11/03/26
Carlos · 10/28/26
My husband had this and liked the flavor. He said the steak was cooked well. He felt it had too many peppers (which he can't eat) but he pulled them out and enjoyed the rest of the meal.
Rose · 10/27/26
delicious!!!!!!!!!!!!!!!!!!!
Brenda · 10/27/26
Very good
Jaz · 10/27/26
James · 10/24/26
Kathy · 10/15/26
Julia · 10/15/26
AJ · 10/15/26
Gina · 10/12/26
James · 10/11/26
Not a fave. I didn’t like this chorizo
Elena · 10/08/26
Alessandra · 10/08/26
The steak was very tough, fatty and well done. There was much more of the chorizo than steak. For a Premium meal this didn't cut it
Cheryl · 10/08/26
Great flavor and good portion of protein. The potatoes and red peppers were a good counterpoint to the steak and chorizo! Will order again.
Martha · 10/07/26
James · 10/07/26
not worth the extra price.
Bonnie · 10/03/26
The steak tends to get overcooked during heating. Potatoes were good. The peppers tasted good but were a little slimy feeling having been at the bottom of the tray and absorbed all other liquid.
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.
