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Gaucho is renowned for its exceptional steak. Since 1994, we have sourced the finest beef from Argentina’s Las Pampas region, selecting pedigree Aberdeen Angus cattle—a distinguished Scottish breed introduced to Argentina in 1879 by Don Carlos Guerrero. With steak of such outstanding quality, it’s only fitting to pair it with sauces that enhance its rich, natural flavours.
From our signature Chimichurri to the indulgent depth of Malbec and Bone Marrow Jus, each sauce is crafted to elevate your dining experience. In this guide, we explore the most popular steak sauces, their unique preparations, and the ideal cuts to pair them with.
Gaucho’s Operations Chef Daniel notes that sauces are an essential part of the perfect steak experience. Whether it’s the vibrant freshness of his favourite sauce, Chimichurri, the creamy indulgence of Peppercorn, or the buttery elegance of Béarnaise, there’s a sauce to suit every palate.
Steak sauces add richness, contrast, and depth of flavour to every bite. While we pay homage to Argentina, we also embrace culinary influences from France and beyond with the range of steak sauces we offer.
Let’s explore some of the most popular steak sauces:
A staple of Argentine cuisine, Chimichurri is an uncooked sauce bursting with freshness. Made with finely chopped parsley, garlic, oregano, red wine vinegar, and Aji Molido (Argentinian dry chili), it delivers a bright, herbaceous flavour with a slight kick.
This classic French sauce is deeply savoury with a creamy finish. Prepared with sautéed carrots, shallots, garlic, and celery for caramelisation, it’s then reduced with red wine, rosemary, and beef stock. After straining, the sauce is finished with crushed peppercorns, double cream, and a touch of salt and cracked black pepper, creating a luxuriously rich accompaniment to your steak.
Originating from France’s Béarn region, Béarnaise is a rich, buttery sauce with a subtle tang. Made with egg yolks, rice wine vinegar, shallots, and fragrant tarragon, it boasts a smooth texture with a hint of zest, making it a luxurious addition to any steak.
In addition to classic favourites like Chimichurri, Peppercorn, and Béarnaise, Gaucho offers unique house-made steak sauces:
A hot take on our classic chimichurri sauce, our Firecracker sauce adds a picante punch to your steak. If you want fresh, fragrant and spicy, this is the perfect steak sauce to choose.
Velvety and warming, our Mushroom sauce is a must-try for those who crave rich, earthy depth. Made with cognac, Worcestershire sauce, and double cream, it adds a touch of indulgence to every bite.
Our Malbec and Bone Marrow Jus is a luxurious blend of bold, velvety flavours. The deep fruit notes of Malbec—think blackberries, plums, and black cherry—add a jammy quality, while garlic, rosemary, and bone marrow provide full-bodied complexity.
While all sauces have different textures and flavour profiles, you can mix and match any steak sauce with your preferred cut of steak. For example, chimichurri’s zesty structure pairs with a variety of steak cuts and works particularly well with spiral cut steaks. However, if you want to enhance the nuances of specific cuts, here are some expert recommendations:
A beloved choice among our Gaucho guests, the Chorizo cut is prized for its succulent flavour, complemented by a perfectly crisp crackling along the edge. Chef Daniel suggests that the cut’s indulgent, buttery texture is deliciously contrasted by the tanginess of chimichurri.
The Ancho cut is renowned for its intense marbling and rich, distinctive flavour. While Chef Daniel notes that Chimichurri is a classic pairing, the buttery texture of Béarnaise sauce beautifully complements the steak’s bold character.
The Cuadril, known for its lean texture and deep, iron-rich flavour, pairs exceptionally well with our Firecracker sauce—offering all the freshness of Chimichurri with an added spicy kick.
Renowned for its exceptional tenderness and delicate flavour, the Lomo pairs best with a well-crafted peppercorn sauce. Its velvety, savoury profile enhances the fillet steak’s subtle taste. Equally, for a lighter touch, the tenderness of the Lomo is best balanced by pairing it with the creamy, herbaceous notes of Béarnaise.
The steak sauce you choose makes for a truly customisable dining experience. From the umami depth of Malbec and bone marrow jus to the fiery fiesta of Firecracker sauce, Gaucho has a plethora of choice. Once paired with the perfect cut, you’re ready for an unforgettable steak experience.
Pick whichever steak sauce speaks to you or ask our staff for a recommendation based on your choice of steak cut, we are always happy to make suggestions.
