Best Gaucho Grilled Steak With Chimichurri Sauce Recipes

Steak Gaucho-Style with Argentinian Chimichurri Sa image

Provided by Lynette !

Time 30m

Number Of Ingredients 16

ARGENTINIAN CHIMICHURRI SAUCE:
1 c flat leaf parsley, loosely packed and chopped
4 clove garlic, minced
1 tsp salt
1/2 tsp black pepper, freshly ground
1/2 tsp chile pepper flakes
2 Tbsp fresh oregano leaves
2 Tbsp shallot or onion, minced
3/4 c olive oil
3 Tbsp sherry wine vinegar or red wine vinegar
3 Tbsp lemon juice, fresh
STEAK
1 Tbsp cayenne pepper
3 Tbsp salt
2 1/2 lb rib eye steak, new york strip steaks, or sirloin steaks
2 baguettes, sliced into 1/4 inch slices

Steps:

1. Preheat a grill.
2. Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.
3. Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container.
4. 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)

Grilled Gaucho Steak with 4-Herb Chimichurri image

Yield 4

Number Of Ingredients 24

Steak
1 tsp. minced garlic
1 tsp. freshly chopped cilantro leaves
2 tbsp. olive oil
3 tbsp. tequila
1 tbsp. freshly squeezed lemon juice
1 tbsp. freshly squeezed lime juice
1/2 tsp. salt
1 tsp. Freshly cracked black pepper
1 1/2 lb. skirt steak
4-Herb Chimichurri
2 tbsp. freshly chopped cilantro leaves
2 tbsp. freshly chopped parsley leaves
1 tbsp. freshly chopped basil leaves
1 tbsp. freshly chopped oregano leaves
2 tbsp. minced white onion
2 tbsp. diced red bell pepper
2 tbsp. minced garlic
1 tsp. salt
1 tbsp. Freshly cracked black pepper
1/2 tsp. ground cumin
2 tbsp. red wine vinegar
1 tbsp. dried pasilla peppers
2 tbsp. extra-virgin olive oil

Steps:

For the steak: Combine all ingredients, and let steak marinate, refrigerated, for 1 to 3 hours.
For the 4-herb chimichurri: Mix all ingredients lightly in food processor until a coarse sauce is formed. Set aside for 2 hours.
Heat grill or pan to high heat, cook skirt steak to medium-rare. Let sit for 5 to 10 minutes then cut on bias in 1/4-inch pieces, and top with chimichurri sauce.

Grilled Gaucho Steak with Chimichurri Sauce image

Provided by Michael Chiarello : Food Network

Categories main-dish

Time 33m

Yield 8 servings

Number Of Ingredients 20

3 red onions, peeled and sliced 1/2-inch thick
1/4 cup extra-virgin olive oil, for brushing
3 pounds skirt steak
Chili Water, recipe follows
8 fresh pita breads
4 vine-ripened tomatoes
1/2 pound blue cheese
1/2 cup plus 1 teaspoon Chimichurri Sauce, recipe follows
1 tablespoon smoked paprika
2 tablespoons salt
1 cup warm water
1 bunch fresh flat-leaf parsley, finely chopped
2 bay leaves
6 cloves garlic, minced
1 1/2 teaspoons smoked paprika
1 tablespoon fresh oregano leaves, finely chopped
1/2 cup red wine vinegar
1 1/2 cups extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

Prepare a medium-hot fire in the grill.
Lightly brush the onion slices with olive oil. Place on the grill and cook about 6 to 8 minutes. Transfer to a platter and reserve. Place the steaks on the grill. Baste a couple of times with Chili Water and cook until done, about 4 to 6 minutes on each side. Transfer to a platter.
Lightly brush the pita bread with olive oil and grill for 1 minute to heat through.
Slice the tomatoes into 1/4-inch slices and then cut the slices in half. Lay out the pita bread on 2 sheet pans and crumble the blue cheese on top. Transfer to the oven to keep warm. Slice the meat lengthwise into 1/2-inch slices and put into a bowl. Toss the meat with 1/2 cup Chimichurri Sauce. Remove the pita from the oven and divide the meat between them. Place the sliced tomatoes on the side of the meat and top all with rings of grilled onion. Spoon the remaining 1 teaspoon of Chimichurri Sauce over top and serve.
Mix all ingredients together.
Place the parsley, bay leaves, garlic, paprika, oregano, vinegar, olive oil, salt, and pepper in a food processor. Pulse until combined. Put the sauce in a glass or plastic container, using as needed. Chimichurri will last for up to 1 month, refrigerated.