Steak Gaucho Style with Argentinian Chimichurri Sauce

Home Page » Ethnic Recipes » Argentinian

Convert to US/English units
Steak Gaucho Style with Argentinian Chimichurri Sauce - print recipe

Yield:

Ingredients:


1 cup	lightly packed Italian parsley
4 clv	garlic, minced
1 tsp	salt
1/2 tsp	freshly ground black pepper
1/2 tsp	chili pepper flakes
40 ml	fresh oregano leaves, optional
40 ml	shallot, or, onion, minced
3/4 cup	vegetable or olive oil
60 ml	sherry or red wine vinegar
60 ml	lemon juice
	Steak
20 ml	cayenne pepper
60 ml	salt
1.3 kg	steak, rib eye, New York, or, sirloin, (1 1/2 inches thick)
2	baguette, cut in 1/4-inch thick slices

Method:

Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped well, but not pureed. Reserve.

Steak:
Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container.

Place the steak directly over a hot grill , baste with the cayenne grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness. Remove the steak from the grill and slice long strips from the outer edges of the steak. Instruct guests to pick up a steak slice from the cutting board with their fingers, place it on a slice of baguette, and enjoy. Return the remaining steak to the grill, baste, and grill until more of the steak is cooked. Remove and repeat the slicing and serving procedure until steak is consumed. For extra spicy steak, baste 2 or 3 additional times during grilling process. Spoon chimichurri sauce over steak. (Also brilliant on any grilled fish or chicken)

Rating: 0

Rate this recipe: