Best Gaucho Cayenne Steak Diablo Recipes

Steak Gaucho-Style with Argentinian Chimichurri Sauce image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 cup lightly packed chopped parsley (ideally, flat leaf "Italian" parsley)
3 to 5 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili pepper flakes
2 tablespoons fresh oregano leaves (optional)
2 tablespoons shallot or onion, minced
3/4 cup vegetable or olive oil
3 tablespoons sherry wine vinegar, or red wine vinegar
3 tablespoons lemon juice
1 tablespoon cayenne pepper
3 tablespoons salt
2 1/2 pounds rib-eye, New York strip, or sirloin steak, 1 1/2 inches thick
2 baguettes, sliced into 1/4-inch-thick slices

Steps:

Preheat a grill.
Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.
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 chimichurri 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 with the cayenne pepper mixture during grilling process. Spoon chimichurri sauce over steak. (Also brilliant on any grilled fish or chicken)
Recommended beverage: Argentinian Malbec (red)

Gaucho Steak image

Provided by Northwest Lynnie

Categories Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

4 New York strip steaks or 4 sirloin steaks (1 1/2" thick)
1 cup hot water
1 tablespoon cayenne pepper (or to taste)
1/2 teaspoon salt

Steps:

Stir the hot water, salt, and cayenne pepper together and let stand, covered.
Bring steaks to room temperature.
Pat them dry with paper towels.
Grill steaks over direct heat, basting each side twice with a small spoonful of the pepper mixture during grilling.
Cook the steaks for about 10 minutes per side, depending on their thickness, the heat of your flame, and your preference for degree of doneness.
I prefer to grill with charcoal for its added flavor.

El Gaucho's Wicked Shrimp image

Provided by Sondra Beth

Categories < 15 Mins

Time 15m

Yield 2 serving(s)

Number Of Ingredients 16

1 lb prawns (21-25 count per pound)
1/2 cup flour
2 tablespoons clarified butter (or vegetable oil)
2 tablespoons steak seasoning
1 1/2 teaspoons garlic
1/2 tablespoon cayenne pepper
1/2 tablespoon black pepper
1 teaspoon kosher salt
1 teaspoon red pepper flakes
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon oregano
1/4 cup white wine
1/2 cup dark beer or 1/2 cup ale
1 1/2 teaspoons Worcestershire sauce
2 tablespoons butter

Steps:

Coat prawns in flour.
Heat clarified butter or vegetable oil on high heat.
Add prawns to saute pan.
Coat with steak seasoning (your favorite store brand like Lawry's or Johnny's will work fine).
Add garlic to pan.
To make the spice mixture, mix cayenne pepper, black pepper, salt, red pepper flakes, thyme, rosemary and oregano.
Grind them together in a spice grinder or food processor.
Top prawns with 1 1/2 tablespoons of the spice mixture.
Add white wine, beer and Worcestershire sauce to pan.
Simmer 2-3 minutes until prawns are cooked.
Swirl in butter to finish the sauce.
Serve with a thick rustic bread.